Chicken in Citrus Escabeche Sauce (Pollo en Escabeche de Frutas Citricas)
Servings 6-8

2 pounds boneless chicken breast, cut into pieces and lightly flattened with a meat mallet
Adobo to taste
3/4 cup olive oil
1 medium red onion, sliced
1 yellow bell pepper, seeded and cut into strips
3 garlic cloves, peeled and chopped
juice of 2 oranges, 2 limes, and 2 lemons
3 tablespoons honey
3 tablespoons capers for garnish

Season the chicken with the adobo. Heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. Let it cool to room temperature on a serving plater. In another pan, heat 1/4 cup of the oil and saute the onion, pepper, and garlic until soft. Add the onion mixture to the chicken. Combine the juices, remaining 1/4 cup oil, and honey. Pour over the chicken and toss. Garnish with capers.