Pollo en Escabeche - Pickled Chicken
A Zesty Chicken PreparationPollo en Escabeche is a distinctive dish that evokes the tangy taste of Spain with white wine and red wine vinegar. This delicious chicken in aspic is a meal alone or makes a unique chicken salad base.
Nearly all Spanish restaurants offer a version of Pollo en Escabeche—the dish is similar to chicken in white wine sauce, but becomes more savory with a popular, regional combination of herbs and spices.
Prep time: 15 min.
Total time: 1 hr., 5 min,
1 chicken (about 3-4 lb.), cut up
2 packets Sazón GOYA® con Azafrán
1 1/2 cups GOYA® Olive Oil
3 medium onions, thinly sliced
2 carrots, sliced
10 cloves garlic, peeled and crushed
1 tbsp. paprika
2 cups GOYA® White Cooking Wine
1 1/2 cups GOYA® Red Wine Vinegar
4 bay leaves
1 tbsp. chopped fresh thyme
8 whole cloves
|1.||Sprinkle chicken evenly with Sazón. In a large saucepan, sauté chicken in olive oil until browned. Remove chicken.|
|2.||In the same pan, lightly sauté onion and carrot; add garlic and paprika, stirring in quickly to prevent burning. Add wine and simmer, uncovered, for 2-3 minutes until slightly reduced.|
|3.||Add vinegar, bay leaves, thyme and cloves. Bring to a boil, return chicken to pot and simmer, uncovered, for 30-40 minutes.|
|4.||Serve cold, sliced on a bed of lettuce or re-heat and serve with rice or potatoes. Garnish with fresh thyme.|