Escabeche Of Chicken Recipes

CHICKEN ESCABèCHE

Steps:

• Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn't taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
• Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they're done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
• Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10-15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10-15 minutes, then top with mint.

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.

ESCABECHE

Steps:

• Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
• While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

ESCABECHE OF CHICKEN

Steps:

• Brown the chicken pieces in the olive oil over moderate heat, about 7 to 10 minutes. Transfer chicken to a platter and pour off all but I tablespoon of olive oil.
• To the pan add the garlic, peppercorns, and onions. Cook 4 minutes, then add the carrots, red wine vinegar, bay leaves, and dry white wine. Bring to a boil and simmer 35 to 40 minutes, until vegetables are tender. Add chicken pieces and simmer 3 minutes.
• Remove pan from heat and add the pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving.

ESCABECHE

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

CHICKEN ESCABECHE

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.

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.