Pollo En Escabeche Uruguayan Marinated Chicken Recipes

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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

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

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

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

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