Chicken Escabeche

I have found recipe of my favorite summer dish "Chicken Escabeche" which is a chicken (could be also fish or pork) marinated in an acidic mixture before serving. It is a simple dish which feeds many and fits very well for informal summer meals. You can cook it a day before, keep it in the fridge and let it rest at room temperature for 2 hours before serving.

For 6 people you need:
12 chicken drumsticks
olive oil
2 large onions, thinly sliced into rings
3 carrots, thinly sliced
1 tsp Cumin seeds
1 tsp hot paprika powder
2 bay leaves
dried red chilli
springs of thyme
3 strips of orange rind
1/2 dl sherry vinegar
4.5 dl medium-dry sherry (I used madeira)
1dl orange juice
1/2 cube of chicken bouillon
  • Cook drumsticks in olive oil (you can add a little of butter) until cooked well. I fried them first from all side and then cooked them in oven in additional 30min. It depends of the side of the drumsticks but I like them very well cooked.
  • When cooked place the drumsticks in a glass or ceramic dish just large enough to hold them in a single layer and season to taste.
  • Heat oil and cook the onion, carrots and cumin seeds for 3 min, stirring occasionally, until onion is soft but still holding its shape. Add paprika, bay leaves, chilli, thyme, orange rind, vinegar, sherry and orange juice and the cube of bouillon. Cook for 8 min until the carrots are tender.
  • Pour the hot mixture over chicken and cool completely. Serve at room temperature with bread and salad.



Kommentarer

Kommentera inlägget här:

Namn:
Kom ihåg mig?

E-postadress: (publiceras ej)

URL/Bloggadress:

Kommentar:

Trackback
RSS 2.0