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ESCABECHE DE POLLO (CHICKEN ESCABECHE)

Escrito por Equipo EditorialRevisado por Walter C

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ESCABECHE DE POLLO (CHICKEN ESCABECHE)

ESCABECHE DE POLLO (CHICKEN ESCABECHE). Alimento Base: Chicken, Heat 1/2 cup olive oil in heavy large skillet over medium high heat. Fry drumsticks, turning until golden brown - about 25 minutes. Drain on paper towel. Skin drumsticks (optional.)...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 4 comensales
Plato: Chicken
Cocina: Costa Rica
Ingredients Method

Ingredientes
  

  • 12 chicken drumsticks
  • 2 large onions sliced in rings
  • 1 cup olive oil
  • 4 bay leaves
  • 1/2 cup pitted olives
  • 1/2 cup capers
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • Salt and pepper to taste

Method
 

  1. Preparation
  2. Heat 1/2 cup olive oil in heavy large skillet over medium high heat.
  3. Fry drumsticks, turning until golden brown - about 25 minutes. Drain on paper towel.
  4. Skin drumsticks (optional.) Place drumsticks in a glass bowl.
  5. Add onion rings, bay leaves, olives, capers and olive oil.
  6. Combine 1/2 cup water, balsamic vinegar, and 1/2 cup olive oil in a bowl.
  7. Pour mixture over drumsticks. Cover glass bowl for 30 minutes.
  8. Serve hot or cold.