Serving
(click to enlarge)

Chicken in Escabeche
Bolivia
  -   Escabeche de Pollo
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
3-1/2 hr  
Yes

Chicken in a mildly tart wine vinegar sauce, served lightly chilled. This recipe is from Bolivia, but nearly identical recipes are popular in Chile and Argentina. Serve it like a salad. It's thought best to serve cold enough the sauce is still slightly gelled.





1-3/4
10
6
7
1/4
3/4
1/4
1/2
1/2
1
2
3
2/3
1/4
#
oz
oz
oz
c
c
c
t
t

in

t
t
Chicken Meat (1)  
Onions (2)
Carrots
Bell Pepper (3)
Oil
Wine Vinegar, white
Water
Allspice
Oregano
Bay Leaf
Cinnamon stick
Cloves
Salt
Pepper
Prep   -   (20 min)
  1. Cut CHICKEN into serving pieces. About 1-1/2 inch is fine for buffet service, a little larger for family service. If using bone-in thighs, cut them in half crosswise. A sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this.
  2. Slice ONIONS into fairly narrow wedges.
  3. Peel CARROTS and slice diagonally about 1/4 inch thick.
  4. Char skin of BELL PEPPER with your propane torch. Brush it off under cold running water. Dice medium.
Run   -   (1 hr)
  1. Put All items in a pot. Place over fairly high heat and skim off any scum that rises as it reaches a boil.
  2. Cover tightly and simmer slowly for about 45 minutes.
  3. Check Salt and Pepper, adjusting if required. Let cool and chill lightly in the fridge.
NOTES:
  1. Chicken Meat:   Weight is skinless, boneless meat. I always use Thigh / Leg meat as it has better flavor and texture than the cardboard flavored breast meat we get around here. The pattern recipe calls a 3 pounds of chicken thighs, bone in but skin off
  2. Onions:   This recipe works best if the onions are fairly small, around 4 oz each.
  3. Bell Pepper:   Either green or red is fine. The pattern recipe does not call for skinning them, but I think it is worthwhile to avoid tough skins floating in the sauce.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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