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Escabeche De Pollo (Peruvian) The Ballroom, Nyc
Ingredients
- 1 x Chicken -- approx. 4 lb
- 12 x Parsley sprigs
- 1 1/2 Tbsp. Salt
- 2 c. Red wine vinegar
- 1/2 c. Achiote oil
- 4 c. Red wine
- 12 clv garlic
- 3 x Carrots
- 12 x Onions -- small
- 4 x Celery stalks
- 3 x Chiles serranos/jalopeno
- 2 x Red peppers
- 4 x Bay leaf
- 2 x Green peppers
- 1 tsp Cayenne pepper
Directions
- Cut chicken in 8 serving, sprinkle with salt. Heat oil in large skillet and brown chicken slowly, approx. 8-10 minutes for the breast and 20-30 for the leg and thigh. Remove chicken and set aside. Add in garlic and onions to skillet and cook till they are golden, approx. 5 minutes. Add in the chile, bay leaves, cayenne, remaining salt and thyme. Saute/fry 1-2 minutes. Add in vinegar and red wine, bring to a boil and simmer 15 minutes. Add in carrots (2.5 by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 minutes.
- Add in red and green peppers (cut in 1.5 in triangles) and simmer 5 minutes. Pour marinade over the chicken and let cold.
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