Dish

Escabeche de pollo

Pickled Chicken

To make this dish, start by cooking the chicken in a large pot with onions, garlic, and tomatoes. Shred the chicken and set it aside. Then, make the marinade by combining vinegar, onions, garlic, and a blend of spices including cumin, oregano, and bay leaves. Simmer the marinade until it's thick and fragrant, then pour it over the shredded chicken. Let the chicken marinate in the refrigerator for at least an hour, then serve with rice and beans for a complete meal.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Escabeche de pollo is a traditional Mexican dish that dates back to the Aztecs. The word "escabeche" comes from the Arabic word for "pickle," and the dish was likely influenced by Spanish cuisine.

Dietary considerations

This dish is gluten-free and can be made dairy-free by using a dairy-free chicken broth. It's also high in protein and low in fat, making it a healthy choice for dinner.

Variations

Variations of this dish can include using fish or shrimp instead of chicken. Some recipes also call for adding vegetables such as bell peppers or carrots to the marinade.

Presentation and garnishing

To make this dish look more visually appealing, garnish with chopped cilantro or a sprinkle of chopped peanuts. You can also serve it on a colorful plate or in a decorative bowl.

Tips & Tricks

To ensure that the chicken is tender and flavorful, be sure to let it marinate in the refrigerator for at least an hour. You can also add a splash of orange juice or lime juice to the marinade for added tanginess.