Pollo en Escabeche

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Soak the chicken in salted water for several hours. (This brining process makes the chicken more tender.)

3. Step 3

   Rinse 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.

4. Step 4

   Thinly 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).

5. Step 5

   Mince the garlic.

6. Step 6

   Add 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.

7. Step 7

   Add the onions and garlic to the skillet, adding another tablespoon of olive oil if necessary.

8. Step 8

   Add 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.

9. Step 9

   Add the chicken back to the skillet, nestling the pieces in with the onions.

10. Step 10

    Then 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.

11. Step 11

    Cover and cook over low heat for about 15 to 20 minutes.

12. Step 12

    Then uncover, add the capers, and simmer for about 5 minutes more.

13. Step 13

    Check for doneness (meat should no longer be pink and juices should run clear). Continue to simmer until chicken is done. Remove bay leaf.

14. Step 14

    Serve chicken over rice.

15. Step 15

    Enjoy.