Pollo Escabechado

Pollo Escabechado Recipe from Chile: Ingredients and Instructions

Region / culture: Chile | Preparation time: 15 minutes | Cooking time: 1.5 hour | Servings: 6

Introduction

Pollo Escabechado is a traditional Spanish dish that features tender chicken pieces marinated in a flavorful vinegar-based sauce. This dish is perfect for serving at a summer gathering or as a refreshing meal on a hot day.

History

Pollo Escabechado has its roots in Spanish cuisine, where marinating meat in vinegar was a common practice to preserve food before the invention of refrigeration. The tangy and slightly sweet flavor of the marinade adds depth to the chicken, making it a popular dish in Spanish households.

Ingredients

1 whole roasting chicken, cut into serving pieces (4 lb or 1.81 kg)
1 cup of vegetable oil
0.5 cup of white wine vinegar
1 tsp of salt
6 peppercorns
1 bay leaf
2 medium onions, thinly sliced
2 carrots, scraped and thinly sliced

How to prepare

Place all the ingredients in a large kettle or heavy casserole, cover, and cook over very low heat until the chicken is tender, about 1.5 hours.
Allow the mixture to cool.
Arrange the chicken pieces on a serving platter with the vegetables.
Remove and discard the peppercorns and bay leaf.
Transfer the liquid from the casserole into a bowl, then remove all the oil by spooning it off (this method makes it easier).
Save the oil for sautéing other meats and poultry.
Pour the stock over the chicken pieces and refrigerate.
The liquid will set and form an aspic.
If a firmer jelly is desired, add 0.5 tbsp of unflavored gelatin softened in water to the stock, dissolve it over low heat, and then pour it over the chicken.
In very hot weather, this step may be necessary.
If any oil remains, it will separate when the jelly sets.
Simply remove the excess oil by pouring it off or using a piece of blotting paper or paper towel.
To serve, garnish a platter with lettuce leaves, sliced tomatoes, cooked green peas and beans, and sliced pimento or other suitable vegetables like artichoke hearts.

Variations

Add olives or capers to the marinade for an extra burst of flavor.
Substitute chicken thighs or drumsticks for a different texture and taste.

Cooking Tips & Tricks

Be sure to cook the chicken over low heat to ensure that it becomes tender and juicy.

- Allowing the chicken to cool in the marinade will help the flavors to develop and infuse into the meat.

- Removing excess oil from the marinade will result in a cleaner and more appetizing dish.

- Garnish the dish with fresh vegetables for a colorful and vibrant presentation.

Serving Suggestions

Serve Pollo Escabechado with a side of rice or crusty bread to soak up the flavorful marinade.

- Pair this dish with a crisp white wine or a refreshing sangria for a complete Spanish dining experience.

Cooking Techniques

Slow cooking the chicken over low heat will ensure that it becomes tender and flavorful.

- Allowing the chicken to marinate in the sauce will enhance the overall taste of the dish.

Ingredient Substitutions

Use apple cider vinegar or red wine vinegar as a substitute for white wine vinegar.

- Replace the carrots with bell peppers or zucchini for a different vegetable twist.

Make Ahead Tips

Pollo Escabechado can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Garnish the dish with fresh herbs such as parsley or cilantro for a pop of color. - Serve the Pollo Escabechado on a bed of lettuce for a beautiful presentation.

Pairing Recommendations

Pair Pollo Escabechado with a side of Spanish rice and a glass of chilled white wine for a delicious meal.

Storage and Reheating Instructions

Store leftover Pollo Escabechado in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

5g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, and iron.

Alergens

This dish contains no common allergens such as nuts, dairy, or gluten.

Summary

Pollo Escabechado is a balanced dish that provides a good source of protein and essential vitamins and minerals.

Summary

Pollo Escabechado is a flavorful and refreshing Spanish dish that is perfect for serving at a summer gathering or as a light meal on a hot day. With its tangy marinade and tender chicken pieces, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Mexico. My abuela had passed down her love for cooking to me, and I spent countless hours in the kitchen with her, learning the secrets of traditional Mexican dishes.

One day, while rummaging through her old recipe box, I came across a faded piece of paper with the words "Pollo Escabechado" written at the top. Intrigued, I asked my abuela about it, and she smiled knowingly, telling me it was a family recipe that had been handed down for generations.

She sat me down at the kitchen table and began to recount the story of how she had learned to make Pollo Escabechado. It was a dish that originated in the state of Michoacán, where my abuela grew up. She explained that escabeche was a method of preserving food by marinating it in a mixture of vinegar, oil, and spices.

As she spoke, I could see the passion in her eyes, and I knew that this recipe was something special. I listened intently as she shared the ingredients and techniques, making sure to take notes so I could recreate it on my own.

The first step was to marinate the chicken in a mixture of vinegar, garlic, oregano, and bay leaves. This would help tenderize the meat and infuse it with flavor. Next, the chicken was browned in a skillet and then simmered in a sauce made from tomatoes, onions, and carrots.

The final touch was to add a splash of orange juice and a sprinkling of olives and capers, giving the dish a tangy and savory flavor that was unlike anything I had ever tasted before. My abuela explained that the key to a good Pollo Escabechado was to let it marinate for at least a few hours, allowing the flavors to meld together and develop over time.

I was eager to try my hand at making Pollo Escabechado, and my abuela watched with a proud smile as I prepared the dish for the first time. The aroma that filled the kitchen was intoxicating, and I knew that I had stumbled upon something truly special.

As I sat down to taste my creation, I was transported back to my abuela's kitchen, where the sounds of sizzling pans and the laughter of loved ones filled the air. The flavors of the Pollo Escabechado were rich and complex, with a perfect balance of sweet, sour, and savory notes.

From that day on, Pollo Escabechado became a staple in my cooking repertoire. I shared the recipe with friends and family, passing on the tradition that had been handed down to me by my abuela. Each time I make it, I am reminded of her and the love that she poured into every dish she made.

Now, as I sit here with my own grandchildren, teaching them the art of Mexican cooking, I am reminded of how recipes like Pollo Escabechado have the power to connect us to our past and keep our traditions alive. I am grateful for the gift that my abuela gave me all those years ago, and I hope to pass it on for generations to come.