Escabeche De Pollo Recipe


INGREDIENTS:

FOR CHICKEN
  • 4 chicken drumsticks, skin and bone on
  • salt
  • pepper
  • 2-4 tablespoons cooking oil
FOR PICKLING SAUCE
  • 2-4 tablespoons olive oil
  • 1 teaspoon garlic paste
  • 1 teaspoon aji panca
  • 1 red onion, sliced into feathers
  • 1 carrot, julienned
  • 1 celery stick, julienned
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 2 cups chicken stock
  • 4 teaspoons honey
  • 4 teaspoons red wine vinegar
  • 1 bay leaf
Escabeche De Pollo Recipe



INSTRUCTIONS:
  1. In addition to the ingredients above, you’ll need an ovenproof skillet to sear and bake the chicken, and a sauté pan to prepare the onion, carrot, and celery pickling sauce.
PREPARATION FOR CHICKEN
  1. Preheat the oven to 375°F
  2. Season the chicken with salt and pepper
  3. Heat cooking oil in a skillet over medium to high heat
  4. Sear and brown the chicken on all sides, turning every few minutes
  5. Remove skillet from heat and carefully remove excess oil from skillet
  6. Place skillet in oven and bake for 30-45 minutes, until chicken is cooked through
  7. Remove skillet from oven, leave chicken in skillet, and let cool to room temperature
PREPARATION FOR PICKLING SAUCE
  1. Heat olive oil in a sauté pan over medium heat
  2. Sauté the onion, garlic paste, and aji panca for a few minutes
  3. Season with salt, pepper, cumin, and oregano
  4. Mix in the carrot and celery, and continue to sauté another few minutes
  5. Add the chicken stock, and mix in the honey and red wine vinegar
  6. Add the bay leaf, reduce heat, and simmer for 10-15 minutes
  7. Remove from heat, and let cool to room temperature
PREPARATION FOR ESCABECHE
  1. Pour picking sauce over chicken in skillet
  2. Toss the onion, carrot, and celery to mix well
  3. Let rest for one hour before serving at room temperature
  4. Periodically turn the drumsticks and scoop sauce over chicken
  5. Plate individual servings of chicken over a bed of lettuce with cooked sweet potato rounds, scoop the sauce with onion, carrot, and celery over the chicken, and garnish with hard boiled egg quarters and Kalamata olives

Source: Pisco Trail

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