Pollo in escabeche (pickled chicken)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fryer chicken | |
| 6 | Cloves garlic, peeled, | |
| Whole | ||
| 12 | Black peppercorns | |
| 4 | Sprigs thyme | |
| 1 | tablespoon | Toasted cumin seeds |
| 1 | medium | Spanish onion, cut into |
| ¼ | Inch slices | |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Sugar |
| 4 | cups | White wine |
| 1 | cup | Cider vinegar |
| 1 | Lemon, thinly sliced | |
| 1 | Orange, thinly sliced | |
Directions
Cut chicken into 10 pieces and remove skin. Place pieces in a 4quart saucepan and add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in a shallow crock. Pour cooking liquid and solids over chicken and allow to cool. Serve chilled with chicory salad and lemon wedges.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1B20