Pollo en Escabeche – Pickled Chicken

Name: Pollo en Escabeche – Pickled Chicken
Prep time: 5M
Total time: 25M
Yield: 4 Servings
Cuisine: Spain
Ingredients: 8 bone-in, skin-on chicken pieces(breasts, legs and/or thighs), about 3 lbs.; ½ cup GOYA® Lemon Juice; ½ cup GOYA® Extra Virgin Olive Oil; 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

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<h2 class="subheader">A Zesty Chicken Preparation</h2> Pollo 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.

Total Time

25m

Prep Time:5m

Yields:4 Servings

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Ingredients

bone-in, skin-on chicken pieces(breasts, legs and/or thighs), about 3 lbs.

½ cup

GOYA® Lemon Juice

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½ cup

GOYA® Extra Virgin Olive Oil

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2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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Directions

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Step 1

In large container with lid or in large zip-top bag, combine chicken, lemon juice, olive oil and adobo; toss to coat chicken completely; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hrs

Step 2

Heat oven to 400°F. Strain chicken, discarding marinade. Place chicken skin side-up on foil-lined baking sheet. Bake until skin is golden brown and crispy, and chicken is cooked through, (internal temperature will register 165°F on quick-read thermometer), about 25 min

Step 3

Transfer chicken to serving dish; let rest 5-10 minutes