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Like so many other “classical / original dishes, there is a million and one ways to prepare “en escabeche”, which in Spanish simply means marinated or pickled.
As usual, I have picked my favorite one to be featured on ChefsOpinion.
Of course you can also do vegetables, seafood, and other proteins “en escabeche”. (For my German-speaking friends, how about “Brathering 🙂
But today we are going to savor one of the goodies which I used to serve many times in our house to my family and friends in times past.
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Bon Appetit ! Life is Good !
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Click here for more on Escabeche
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Pollo En Escabeche
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Pollo En Escabeche
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Preparation:
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- season chicken parts with kosher salt, cayenne pepper and granulated garlic, dust in flour and fry until internal temperature reaches 165F
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- when chicken is fully cooked, remove to absorbent paper
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- meanwhile, mix 1/3 water, 1’3 white vinegar and 1/3 white wine, olive oil, kosher salt, cayenne pepper, garlic paste, bay leaves, sliced peppers and onions, bring to a boil, add chicken, remove from heat and let cool to room temperature
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- Pollo En Escabeche
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- Pollo En Escabeche
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- Pollo En Escabeche
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