Pollo En Escabeche Recipes

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.

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.

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.

Steps:

• Frota el pollo con el adobo. Calienta el aceite y la mantequilla en una sartén grande a fuego medio hasta que la mantequilla se derrita y todo quede bien mezclado, revolviendo de vez en cuando. Añade el pollo y cocínalo hasta que esté parejamente dorado, volteando de vez en cuando. Saca el pollo, conservando la grasa que queda en la sartén; escúrrelo sobre toallas de papel.
• Mientras tanto, añade el alcaparrado, la cebolla, el vinagre, el ajo, la pimienta y la hoja de laurel a la grasa en la sartén; cocina y revuelve durante 3 min.
• Vuelve a poner el pollo en la sartén; tápala. Mantén un hervor suave a fuego medio-bajo durante 1 hora o hasta que el pollo esté cocido (temperatura interna de 165ºF). Saca la hoja de laurel y deséchala.

Steps:

• Clean the fish and slit it open. Let it stand for few minutes and drain well.
• Sprinkle fish with 1 tbsp salt.
• In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
• In the same skillet, sauté the garlic until light brown, then sauté onion.
• Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
• Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
• When the mixture boils, add flour to thicken. Then, add the fish.
• Cover the skillet and simmer for 5 minutes.