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Escabeche de Pollo

Serves 6 Entree gluten-free, dairy-free, chicken, Poultry

Escabeche de Pollo

Escabeche de Pollo is a cherished dish in Argentina, offering a refreshing escape during the sweltering summer months. Traditionally, it is prepared a day in advance, allowing the flavors to meld and mature. This dish often finds its way into picnic baskets, providing a convenient and flavorful option for outdoor gatherings and leisurely lunches. The method of poaching chicken in a tangy vinegar bath is a nod to preserving techniques that have been passed down through generations.

Escabeche de Pollo features tender chicken infused with the vibrant acidity of vinegar, subtle sweetness of onions and carrots, earthy warmth of paprika, and aromatic bay leaves, offering a savory and refreshing experience perfect for summer.

Ingredients

  • 1chicken, in pieces
  • 3onions, sliced
  • 2carrots, sliced
  • 200 ml (3/4 cup)vinegar
  • 150 ml (2/3 cup)oil
  • 2bay leaves
  • 1 tsppaprika
  • to tastesalt

Method

  1. Begin by heating a large, heavy-bottomed pot over medium-high heat. Add 150 ml (2/3 cup) of oil and allow it to heat until shimmering. Place the chicken pieces skin-side down in the pot, ensuring they are in a single layer. Brown them lightly on all sides, turning occasionally, until the skin is golden but not fully cooked through.
  2. Once the chicken is browned, add the sliced onions and carrots to the pot. Stir gently to distribute them around the chicken pieces. Add 2 bay leaves, 1 teaspoon of paprika, and salt to taste, ensuring the spices coat the vegetables and chicken evenly.
  3. Pour 200 ml (3/4 cup) of vinegar into the pot, followed by any remaining oil. The liquid should partially cover the chicken and vegetables, creating a poaching environment. Stir gently to combine, ensuring the vinegar is evenly distributed.
  4. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the mixture to simmer gently. The chicken is ready when it is tender and easily pulls away from the bone, with the vegetables softened and infused with the flavors of the spices and vinegar.
  5. Once the chicken is tender, remove the pot from the heat and allow it to cool in its liquid. This step is crucial as it allows the flavors to meld and the chicken to absorb the tangy, aromatic broth.
  6. Transfer the cooled chicken and vegetables, along with the liquid, into a container. Cover and refrigerate overnight to let the flavors deepen and the dish to chill thoroughly.
  7. To serve, arrange the cold escabeche de pollo on a platter. Accompany it with fresh bread, allowing the bread to soak up the flavorful juices. This dish is best enjoyed cold, making it perfect for a refreshing summer lunch or a picnic.