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Receta Escabeche De Pollo (Peruvian) The Ballroom, Nyc
by Global Cookbook

Escabeche De Pollo (Peruvian) The Ballroom, Nyc
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  Raciónes: 6

Ingredientes

  • 1 x Chicken -- approx. 4 lb
  • 12 x Parsley sprigs
  • 1 1/2 Tbsp. Salt
  • 2 c. Red wine vinegar
  • 1/2 c. Achiote oil
  • 4 c. Red wine
  • 12 clv garlic
  • 3 x Carrots
  • 12 x Onions -- small
  • 4 x Celery stalks
  • 3 x Chiles serranos/jalopeno
  • 2 x Red peppers
  • 4 x Bay leaf
  • 2 x Green peppers
  • 1 tsp Cayenne pepper

Direcciones

  1. Cut chicken in 8 serving, sprinkle with salt. Heat oil in large skillet and brown chicken slowly, approx. 8-10 minutes for the breast and 20-30 for the leg and thigh. Remove chicken and set aside. Add in garlic and onions to skillet and cook till they are golden, approx. 5 minutes. Add in the chile, bay leaves, cayenne, remaining salt and thyme. Saute/fry 1-2 minutes. Add in vinegar and red wine, bring to a boil and simmer 15 minutes. Add in carrots (2.5 by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 minutes.
  2. Add in red and green peppers (cut in 1.5 in triangles) and simmer 5 minutes. Pour marinade over the chicken and let cold.