Marinated Chicken (Pollo en escabeche)
The name escabeche points to a preservation method invented by the Spanish, that also serves as a base to make many tasty recipes. Escabeche is very good with almost any meat, and especially poultry, small game or fish.
Also, you can also use them to make endless refreshing argentinian salads.
You will find versions of this dish throughout latin america, as this is one of the oldest dishes from the Spanish cuisine. It is a quite different from all the other chicken recipes, with its pronounced taste of vinegar.
You will find versions of this dish throughout latin america, as this is one of the oldest dishes from the Spanish cuisine. It is a quite different from all the other chicken recipes, with its pronounced taste of vinegar.
Ingredients
* 1 Whole Chicken
* 3/4 cup White wine
* 3/4 cup white vinegar
* 2 cups water
* 1 tablespoon of salt
* 1 bouquet garni
* 2 tablespoons extra virgin olive oil
* 2 onions
* 2 carrots
* 3 cloves of garlic
* Ground pepper to taste
* Salt
Procedure:
1) Pour the white wine, vinegar, water, salt and herbs (leek, celery, thyme, bay leaf) In a saucepan, and bring to a full boil. Debone chicken, cut its meat into pieces roughly of equal size, not too big, keep them on the small side.
2) Add the pieces of chicken in the boiling broth ad cook until just about done or approximately 10 minutes.
3) Vegetables: In a pan pour the oil, onion cut in strips, and the sliced garlic, saute these ingredients, add the dried herbs and spices and continue cooking so that the spices release their aromas; finally add chopped thinly sliced carrots, previously blanched in salted water.
4) Add the vegetables to the broth and simmer for a few minutes, pour in a bowl and chill; typically this pollo en escabeche is served chilled…