Serving
(click to enlarge)

Chicken Escabech Valladolid
Mexico, Yucatán
  -   Pollo Escabeche de Valladolid
Serves:
Effort:
Sched:
DoAhead:  
5 main  
***
1-3/4 hrs  
Yes
From the Spanish, Escabech is very popular in Latin America, and the Philippines, but variously interpreted in different regions. This one, in the style of the city of Valladolid, makes use of standard Mayan flavoring pastes.



2-1/4
2
3
------
1/2
1/4
8
2
2
------
1/3
ar
3
2
1/2
------
5-1/2
7
#
c
c
---
t
t

cl
T
---
c

T
T
t
---
oz
oz
Chicken Meat (1)
Chicken Stock
Water
-- Spicing
Oregano, dried (2)  
Pepper, Black
Allspice Berries
Garlic
Recado (3)
-----------
Recado (3)  
Flour
Oil
Vinegar (4)
Salt
-- Garnish
Chilis Xcatic (5)
Onion, red
Prep   -   (25 min)
  1. Make Recado of choice (see Note-3) if not already made.
  2. Cut Chicken into pieces about 2 inch on a side, or as you prefer, but not too small.
  3. Grind DRY SPICES to powder. Crush GARLIC and chop fine. Mix with 2 T Recado.
  4. Cut ONIONS in quarters lengthwise and slice thin crosswise. Cap and seed the CHILIS. Cut into narrow strips about 1-1/2 inches long. Mix and set aside for garnish.
Run   -   (1-1/4 hr)
  1. Place Chicken in a saucepan with 2 c Stock and 3 c Water. Bring to a boil and skim off any crud that rises to the top as it begins to boil.
  2. Stir in Spicing mix. Simmer for about 25 minutes or until Chicken is tender, but it must still be firm enough for frying.
  3. Fish out Chicken and drain reserving Broth. Strain the broth and set aside.
  4. Reserve 1 tablespoon of the Recado. Rub the rest on the Chicken, then dust very lightly with Flour.
  5. Into a saucepan, pour 4 c of the reserved Broth. Stir in the reserved 1 T of the Recado, the Vinegar and Salt. Bring to a boil briefly and keep hot.
  6. In a spacious sauté pan, heat Oil and fry Chicken, tumbling frequently until lightly browned all over. Caution: if it's in smallish chunks, don't look for much browning or you'll get tough dried strings of chicken. Remove Chicken from the oil and drain. Keep warm.
  7. To Serve: put some of the Onion mix in individual bowls, top with Chicken and pour over enough Broth to half cover the chicken. Serve immediately. For buffet service see Note-6.
NOTES:
  1. Chicken:   Weight is for skinless boneless leg and thigh meat with excess fat removed. The pattern recipe used whole legs and thighs, presumably skin-on. I recover the goodness of the skin, bones and fat by making a strong stock of those to use in the recipe. See our article Soup Stock / Broth - General Method.
  2. Oregano:   Properly, this should be Mexican Oregano (Lippia graveolens), leaves of a shrub that grows in the region. This is rather hard to find even here in Los Angeles, so you may have to use regular oregano. Mexican Oregano is a bit more minty in flavor, so maybe add a little dried mint.
  3. Recado:   At least two Ricados (flavoring pastes) are used for this recipe, Recado de Bistec, and Recado de Escebeche. Recipes for both of these vary from cook to cook. You can choose either as you wish.
  4. Vinegar:   Some recipes use juice of Bitter Oranges instead. The pattern recipe calls for "white vinegar", but I use one of the fine cane vinegars from the Philippines. They're really into Escabech in the Philippines and have the best vinegars for it.
  5. Chilis Xcatic:   OK, you can't get these unless you live in the Yucatán region. The closest we can get is the conical yellow Güero chilis, but the flavor isn't as good. If you can't get those use a moderately hot yellow banana pepper. For details see our Chili Page.
  6. Buffet   Cut the Chili / Onion mix a bit shorter, say 1 inch or so. Set up a slow cooker set to "keep warm". Pour in the hot Chicken, then the Chili / Onion mix, then the broth. Stir. Do not heat it hotter than "keep warm" so the chili and onions retain some crunchiness.
  7. 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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