ESCABECHE DE POLLO

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ESCABECHE DE POLLO

ESCABECHE DE POLLO. Alimento Base: Chicken, Cut chicken in 8 servings, 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...
Tiempo de preparación 1 h 15 min
Tiempo total 1 h 15 min
Plato Chicken
Cocina Perú
Raciones 8 comensales

Ingredientes
  

  • 1 chicken approx. 4 lb
  • 12 parsley sprigs
  • 1 1/2 tbl salt
  • 2 cup red wine vinegar
  • 1/2 cup achiote oil
  • 4 cup red wine
  • 12 clove garlic
  • 3 carrots
  • 12 onions small
  • 4 celery stalks
  • 3 chiles serranos/jalapeno
  • 2 red peppers
  • 4 bay leaf
  • 2 green peppers
  • 1 tsp cayenne pepper

Elaboración paso a paso
 

  • Preparation
  • Cut chicken in 8 servings, 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 garlic and onions to skillet and cook until they are golden brown, approx. 5 minutes. Add the chile, bay leaves, cayenne, remaining salt and thyme.
  • Saute 1-2 minutes. Add vinegar and red wine, bring to a boil and simmer 15 minutes.
  • Add carrots (2.5 by 0.5 inch strips), celery (diagonal slices 1.5 inch wide), and cook 10 minutes.
  • Add red and green peppers (cut in 1.5 inch triangles) and simmer 5 minutes.
  • Pour marinade over the chicken and let cool.