Marinated Chicken Pollo En Escabeche Food

POLLO EN ESCABECHE - URUGUAYAN MARINATED CHICKEN

Steps:

• Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat.
• Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices.
• Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.
• Remove from the heat and allow to come to room temperature. Chill well in the refrigerator - at least 5 hours but best overnight - and serve cold.

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.

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 SAMFAINA (POLLO EN SAMFAINA)

Steps:

• In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
• Remove the chicken and set aside.
• Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
• Return chicken to Dutch oven.
• Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.

POLLO RIO NEGRO (MARINATED CHICKEN)

Steps:

• Wash the chicken, cut it in pieces; season well with salt and pepper.
• Place in a glass baking dish and add the onion, carrots, bay leaf, rosemary and wine.
• Cover with foil and place in the fridge to marinate for 24 hours.
• Roast in the oven at 375°, in the same dish covered with the same foil for one hour.
• Meanwhile, grate the apple and mix it with the water and sugar.
• Take off the foil, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.