Chicken In Citrus Escabeche Sauce Pollo En Escabeche De Frutas Food

CHICKEN IN CITRUS ESCABECHE SAUCE (POLLO EN ESCABECHE DE FRUTAS

Steps:

• Season the chicken with the adobo.
• Heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. Let it cool to room temperature on a serving plater.
• In another pan, heat 1/4 cup of the oil and saute the onion, pepper, and garlic until soft.
• Add the onion mixture to the chicken.
• Combine the juices, remaining 1/4 cup oil, and honey. Pour over the chicken and toss. Garnish with capers.

CHICKEN ESCABECHE

Steps:

• Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
• Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

MARINATED CHICKEN - POLLO EN ESCABECHE

Steps:

• Wipe chicken thoroughly. Heat olive oil and slowly brown chicken in a deep eathernware casserole. Fry chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper grains, lemon and orange, scliced, peel and all, and salt to taste.
• Simmer chicken in marinade for 1 hour or until joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. When cooked, store chicken covered with marinade in an earthenware container in a cool place. Serve cold in sauce, surrounded by fluted slices of fresh orange and lemon.