Pollo En Escabeche - Uruguayan Marinated Chicken

"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."
 
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photo by Pneuma photo by Pneuma
photo by Pneuma
photo by catalinacrawler photo by catalinacrawler
Ready In:
1hr 15mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. this was really different from any way i've ever had chicken but still very good. my boyfriend said it tastes like a pickled egg, which is a compliment because he loves anything pickled!! the carrots were very yummy but the onions!! wow, those were tasty! made & reviewed for zwt4 - south america.
     
  2. Awesome! I made this yesterday as is but cut the recipe in half as it was just me and DH. At first I was wondering, what?eat it cold? :o Hmmm... anyway, after I cooked it, I tasted it and found it balsamic, I continued to chill it overnight and after tasting it now, WOW it's just so delicious! The flavors seemed to have settled and mellowed down during the cooling process giving this dish a wonderful flavor. I sure will be making this again! Keeper! Thank you! Posted for WZT4.
     
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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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