Pollo En Escabeche Uruguayan Marinated Chicken Food

MARINATED CHICKEN - POLLO EN ESCABECHE

Marinated Chicken - Pollo En Escabeche image

Got this one from "THE SPANISH COOKBOOK" by Barbara Norman (c)1969 and I thought I would share it as a wonderful option for those warm days when hot food just doesn't sound good. The recipes states it was provided by the owner of the Restaurant Gayango in Madrid, and was adapted by him from the marinade hunters use to preserve partridge when many are bagged at once. A most convenient pre-prepared dish to have on hand for a hot day, it will keep for days or weeks.

Provided by TishT

Categories Whole Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 lb) chicken
1/4 cup olive oil
2 whole garlic cloves, peeled
1 lemon
1/2 orange
10 whole grains pepper
2 bay leaves
1/2 cup vinegar
2 cups dry white wine
salt, to taste

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.

Nutrition Facts : Calories 682.8, Fat 44.8, SaturatedFat 10.8, Cholesterol 155.2, Sodium 152.7, Carbohydrate 8.4, Fiber 1.7, Sugar 2.7, Protein 39.2

POLLO EN ESCABECHE - URUGUAYAN MARINATED CHICKEN

Pollo En Escabeche - Uruguayan Marinated Chicken image

Here is an authentic Uruguayan recipe for marinated chicken. It is simple to make & absolutely delicious. This recipe uses 2 whole chickens - approx weighing 3lbs each - you can use 6lbs of chicken pieces if you prefere. In the recipe I have stated apple vinegar but you can use your own preference. Time to make doesn't include the cooling & chilling time. Posted for ZWT 4.

Provided by Um Safia

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (3 lb) whole chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 garlic cloves, chopped
2 large onions, sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
18 whole black peppercorns
salt, to taste
3 cups apple cider vinegar
1 1/2 cups olive oil

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.

Nutrition Facts : Calories 911.4, Fat 78.8, SaturatedFat 16, Cholesterol 160.4, Sodium 177.2, Carbohydrate 8, Fiber 1.4, Sugar 3.4, Protein 38.4

MEXICAN POLLO ASADO

Mexican Pollo Asado image

Make and share this Mexican Pollo Asado recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts
1/2 teaspoon black pepper
1/4 cup lime juice or 1/4 cup any citrus juice
2 teaspoons ground cumin
2 teaspoons white vinegar
1/4 cup olive oil
1/2 cup onion
1 teaspoon sea salt
2 garlic cloves
2 small dried red peppers

Steps:

Smash garlic cloves.
Place all ingredients except chicken in blender.
Pour over chicken breasts.
Marinate 2 to 24 hours.
Grill chicken breasts.
Serve as desired.

CHICKEN IN CITRUS ESCABECHE SAUCE (POLLO EN ESCABECHE DE FRUTAS

Chicken in Citrus Escabeche Sauce (Pollo En Escabeche De Frutas image

I got this on recipehound. I would like to try to grill the chicken. I serve it with some white rice and I add alot more honey to sweeten things up a bit.

Provided by crys loves to cook

Categories Puerto Rican

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless chicken breasts, cut into pieces and lightly pounded flat
adobo seasoning
3/4 cup olive oil
1 medium red onion, sliced
1 yellow bell pepper, seeded and cut into strips
3 garlic cloves, peeled and chopped
2 oranges, juice of
2 limes, juice of
2 lemons, juice of
3 tablespoons honey (or more to your taste)
3 tablespoons capers (to garnish)

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.

Nutrition Facts : Calories 570.2, Fat 41.2, SaturatedFat 7.8, Cholesterol 96.8, Sodium 225.9, Carbohydrate 18.6, Fiber 0.9, Sugar 12.4, Protein 32.6

FELIX'S MARINATED CHICKEN

Felix's Marinated Chicken image

I was bored one day, and standing in front of the spice cupboard knowing I had defrosted chicken breasts. This actually came out much better than expected. Measurements are pretty close, but I wasn't really measuring when I made it. Prep time includes marinating time.

Provided by Felix4067

Categories Chicken Breast

Time 3h20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons Worcestershire sauce
2 tablespoons low-sodium teriyaki sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
2 boneless skinless chicken breast halves

Steps:

Combine all ingredients in a zip-top plastic bag, mix well.
Marinate in refrigerator three hours, turning occasionally.
Preheat broiler; spray shallow pan with cooking spray.
Place chicken breasts in pan, drizzle half of marinade over top.
Broil for 8 minutes.
Turn chicken breasts over, drizzle rest of marinade over top.
Broil an additional 8 minutes.
If chicken is not done, turn again and broil 2 minutes on each side.

Nutrition Facts : Calories 144.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 202.2, Carbohydrate 3.6, Fiber 0.2, Sugar 1.7, Protein 27.5

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

Guatemalan Chicken with Pineapple (Pollo en Pina) image

One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering.

Provided by winkki

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil
3 -3 1/2 lbs broiler-fryer chickens, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can cook concurrently so all is ready at the same time)

Steps:

Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
Return chicken to skillet.
Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
Bring to a boil, reduce heat, cover, and simmer 20 min.
Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
Serve with rice.

Nutrition Facts : Calories 666.5, Fat 38.9, SaturatedFat 10.4, Cholesterol 170.2, Sodium 555.4, Carbohydrate 16.5, Fiber 1.9, Sugar 9.9, Protein 43.3

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