Marinated chicken
Escabeche de pollo is a popular dish in various cuisines around the world, where chicken is cooked and then marinated in a mixture of vinegar, oil, herbs and spices. This preservation method gives the chicken a sour, aromatic and deliciously seasoned flavor. It is served cold as an appetizer or main dish, standing out for its unique combination of flavors.
Ingredients:
• 1 whole chicken, cut into pieces
• 1 cup of vinegar
• 1 cup of water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 4 cloves of garlic, minced
• 1 large onion, sliced
• 1 carrot, cut into thin slices
• 1 red pepper, cut into strips
• 1 bay leaf
• Olive oil for frying
When preparing pickled chicken, be sure to marinate the meat in advance to enhance the flavors. Plus, it incorporates a variety of fresh vegetables for a mix of vibrant textures and flavors.
Preparation:
• In a bowl, mix the vinegar, water, salt, black pepper, cumin, oregano and minced garlic to make the marinade.
• Place the chicken pieces in a deep bowl and pour the marinade over them. Make sure all parts are well covered. Cover the container and marinate in the refrigerator for at least 2 hours or overnight so the chicken absorbs the flavors.
• After the marinating time has passed, heat a little olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with kitchen paper. Sear the chicken pieces in the pan until they are nicely browned on all sides. Remove the chicken from the pan and set aside.
• In the same pan, add a little more oil if necessary and sauté the onion, carrot and red pepper until tender.
• Add the browned chicken back to the pan along with the bay leaf and pour the marinade over everything. Reduce the heat to medium-low, cover the pan and cook for about 30-40 minutes or until the chicken is cooked through and tender.
• Serve the pickled chicken hot, accompanied by white rice or bread.
Ready! Now you have a delicious chicken escabeche recipe. Enjoy!
