Chicken In Citrus Escabeche Sauce Pollo En Escabeche De Frutas Recipes
CHICKEN ESCABECHE
Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal. This is delicious served over rice or quinoa. This dish can be served immediately but it is even better if served at room temperature after the flavors have had some time to meld.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 19.2 g, Cholesterol 107.8 mg, Fat 26.2 g, Fiber 3.5 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 721.3 mg, Sugar 6.9 g
CHICKEN IN CITRUS ESCABECHE SAUCE (POLLO EN ESCABECHE DE FRUTAS
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
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
POLLO EN ESCABECHE - URUGUAYAN MARINATED CHICKEN
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
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
CHICKEN ESCABECHE
Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over high. Season chicken with salt and pepper. Cook chicken, skin side down, until browned and crisp, 4 minutes. Flip and cook 2 minutes. Transfer to a rimmed baking sheet, skin side up. Bake until chicken is cooked through, 20 minutes.
- Meanwhile, wipe out skillet and heat 1 tablespoon oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add vinegar, broth, and currants; bring to a boil. Reduce to a simmer and cook until liquid reduces by three-quarters, 12 minutes. Stir in almonds, and orange segments and juice. Spoon sauce over chicken and serve.
Nutrition Facts : Calories 622 g, Fat 29 g, Fiber 6 g, Protein 59 g
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CHICKEN IN CITRUS ESCABECHE SAUCE (POLLO EN ESCABECHE DE FRUTAS
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