Escabeche de Pollo

Escabeche de Pollo Recipe from Peru with Chicken, Red Wine Vinegar, and Vegetables

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Escabeche de Pollo is a traditional Spanish dish that features tender chicken marinated in a flavorful mixture of vinegar, wine, and spices. This dish is known for its tangy and slightly sweet taste, making it a popular choice for those who enjoy bold flavors.

History

The origins of Escabeche de Pollo can be traced back to Spain, where it was traditionally made with fish or game meat. Over time, the recipe evolved to include chicken as the main protein, making it a more accessible and affordable dish for the masses. Today, Escabeche de Pollo is enjoyed in many Latin American countries, each adding their own unique twist to the classic recipe.

Ingredients

1 chicken, approximately 4 lb (1.81 kg)
12 sprigs of parsley
1.5 tbsp salt
2 cups red wine vinegar
0.5 cup oil
4 cups red wine
12 cloves of garlic
3 carrots
12 small onions
4 celery stalks
3 serrano or jalapeno chiles
2 red peppers
4 bay leaves
2 green peppers
1 tsp cayenne pepper

How to prepare

Cut the chicken into 8 servings and sprinkle with salt.
Heat oil in a large skillet and brown the chicken slowly, approximately 8 – 10 minutes for the breast and 20 – 30 minutes for the leg and thigh.
Remove the chicken and set it aside.
Add garlic and onions to the skillet and cook until they are golden brown, approximately 5 minutes.
Add the chile, bay leaves, cayenne, remaining salt, and thyme. Sauté for 1 – 2 minutes.
Add vinegar and red wine, bring to a boil, and simmer for 15 minutes.
Add carrots (cut into strips measuring 2.5 inches by 0.5 inches) and celery (diagonal slices measuring 1.5 inches wide). Cook for 10 minutes.
Add red and green peppers (cut into triangles measuring 1.5 inches). Simmer for 5 minutes.
Pour the marinade over the chicken and let it cool.

Variations

Substitute chicken with fish or pork for a different flavor profile.
Add olives or capers for a briny twist.
Include potatoes or sweet potatoes for added heartiness.

Cooking Tips & Tricks

Be sure to brown the chicken slowly to ensure that it cooks evenly and retains its moisture.

- Marinating the chicken in the vinegar and wine mixture overnight will enhance the flavors and tenderize the meat.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Serve the Escabeche de Pollo with rice or crusty bread to soak up the delicious marinade.

Serving Suggestions

Serve Escabeche de Pollo with rice, crusty bread, or a side salad for a complete and satisfying meal.

Cooking Techniques

Browning the chicken before marinating helps to seal in the juices and enhance the flavor.

- Simmering the marinade with the vegetables allows the flavors to meld together for a more robust taste.

Ingredient Substitutions

Use apple cider vinegar or white wine vinegar if red wine vinegar is not available.

- Substitute bell peppers for the serrano or jalapeno chiles for a milder heat.

Make Ahead Tips

Escabeche de Pollo can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious.

Presentation Ideas

Serve Escabeche de Pollo in a large serving dish garnished with fresh parsley for a vibrant and appetizing presentation.

Pairing Recommendations

Pair Escabeche de Pollo with a crisp white wine or a light-bodied red wine to complement the tangy flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Escabeche de Pollo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Escabeche de Pollo contains approximately 350 calories.

Carbohydrates

Each serving of Escabeche de Pollo contains approximately 12 grams of carbohydrates.

Fats

Each serving of Escabeche de Pollo contains approximately 15 grams of fats.

Proteins

Each serving of Escabeche de Pollo contains approximately 25 grams of proteins.

Vitamins and minerals

Escabeche de Pollo is rich in vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains garlic and onions, which may be allergens for some individuals.

Summary

Escabeche de Pollo is a well-balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Escabeche de Pollo is a flavorful and aromatic dish that is perfect for a special occasion or a weeknight dinner. With its tangy marinade and tender chicken, this dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Escabeche de Pollo. It was a hot summer day, and I was visiting my dear friend Maria in her cozy little kitchen in the bustling town of Seville, Spain. Maria was a master in the kitchen, and I always looked forward to our cooking sessions together.

As Maria sifted through her old recipe box, she suddenly pulled out a worn and stained piece of paper. With a gleam in her eye, she handed it to me and said, "This is a family recipe for Escabeche de Pollo that has been passed down for generations. I think you will love it!"

I eagerly scanned the ingredients and instructions, taking in the rich blend of spices and flavors that made up this traditional Spanish dish. The recipe called for tender chicken pieces, marinated in a tangy vinegar and spice mixture, then sautéed until golden brown and simmered in a savory tomato sauce. My mouth watered just thinking about it.

Maria guided me through each step of the recipe, sharing stories and tips along the way. She told me how her grandmother used to make this dish for special occasions, and how it always brought the family together around the dinner table. I could sense the love and nostalgia that surrounded this recipe, and I knew I had to learn how to make it myself.

After hours of chopping, marinating, and simmering, the Escabeche de Pollo was finally ready. The aroma that filled the kitchen was intoxicating, a tantalizing blend of garlic, onions, and spices. Maria and I sat down at the table, eager to taste the fruits of our labor.

As I took my first bite, I was transported to a world of bold flavors and comforting warmth. The chicken was perfectly tender, the sauce rich and savory, with just a hint of tanginess from the vinegar. It was a culinary masterpiece, a true testament to the skill and love that went into its creation.

From that day on, Escabeche de Pollo became a staple in my own kitchen. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I felt a connection to my Spanish roots and to my dear friend Maria, who had shared this precious recipe with me.

Over the years, I have added my own twists and variations to the recipe, adapting it to suit my own tastes and preferences. Sometimes I use different spices or vegetables, or I experiment with different types of vinegar. But no matter how I choose to prepare it, the essence of Escabeche de Pollo remains the same - a dish that brings people together, warms the soul, and nourishes the body.

As I sit here now, flipping through my old recipe box and reminiscing about that fateful day in Maria's kitchen, I am filled with gratitude for the culinary journey that has brought me to this moment. Cooking has always been a source of joy and creativity in my life, and the recipe for Escabeche de Pollo will forever hold a special place in my heart.

So here's to good food, good friends, and the magic of sharing recipes and stories across generations. May we continue to cook, eat, and celebrate the flavors of life together, one delicious dish at a time. ¡Buen provecho!