Pollo en Escabeche
This tangy pollo en escabeche is delicious over rice and is the perfect weeknight meal. Enjoy the easy recipe.
- Serves: 5 persons
- 1 ½to 2 pounds chicken breasts (or assorted chicken pieces)
- 1gallon water
- 1 ½cups Kosher salt
- Salt (to taste)
- Pepper (to taste)
- 2large onions
- 3cloves garlic
- 2tablespoons olive oil
- Optional: 1 tablespoon aji panca chile pepper paste
- 1tablespoon dark brown sugar
- 1teaspoon cumin
- 1teaspoon paprika
- 1teaspoon garlic salt
- ½cup chicken stock
- ⅓cup white wine
- ½cup vinegar
- 1bay leaf
- 2tablespoons capers
Step 1Gather the ingredients.
Step 2Soak the chicken in salted water for several hours. (This brining process makes the chicken more tender.)
Step 3Rinse chicken pieces, pat dry, and season with salt and pepper on both sides. If the chicken breasts are very plump and large, slice them in half horizontally.
Step 4Thinly slice the onions into half moon shapes by cutting the onion in half from top to bottom. Place each half cut-side down and make thin crosswise cuts to produce curved slices ( a la pluma —like feathers).
Step 5Mince the garlic.
Step 6Add the olive oil to a heavy skillet over medium-high heat that's large enough to hold all of the chicken pieces. Place the chicken pieces in the skillet and brown on both sides. Remove to a plate and set aside.
Step 7Add the onions and garlic to the skillet, adding another tablespoon of olive oil if necessary.
Step 8Add the aji panca, brown sugar, cumin, paprika, and garlic salt and cook over medium-low heat, stirring occasionally, until the onions are soft and fragrant, for about 5 to 8 minutes.
Step 9Add the chicken back to the skillet, nestling the pieces in with the onions.
Step 10Then add the chicken stock, wine, vinegar, and a bay leaf. Add a little more chicken stock if liquid seems too low. It does not need to completely cover the chicken.
Step 11Cover and cook over low heat for about 15 to 20 minutes.
Step 12Then uncover, add the capers, and simmer for about 5 minutes more.
Step 13Check for doneness (meat should no longer be pink and juices should run clear). Continue to simmer until chicken is done. Remove bay leaf.
Step 14Serve chicken over rice.