CHICKEN ESCABECHE (serves 4)
Base
Nivel
BÁSICO
Tiempo aprox
35 min
Calorías
458
Video
INGREDIENTS
- 4 pieces chicken (approx. 2.2 lbs. bone-in or 1.3 lbs. fillet)
- 1 tbsp. vegetable oil
- 1 cup water
- 2 red onions, cut in wedges
- 3 tbsp. red vinegar
- 1 seedless yellow chili peppers, julienned
- 1 tbsp. chuño diluted in 2 tbsp. cooled boiled water
- ½ tbsp. sugar
- 2 hardboiled eggs (cut in half)
- 4 black olives
- 3.5 oz. queso fresco (white cheese)
- 2 bay leaves
- 1 tsp. dried oregano
- Salt to taste
- Pepper to taste
- Cumin to taste
- 1 packet (1.79 oz) Q’ocina en Casa Yellow Sofrito Culinary Base
PREPARATION
Lavar las presas de pollo. Condimentar con sal, pimienta, comino y luego
sellar en una olla con aceite caliente.
In the same pan, add water, contents of one packet of Base
Madre Amarilla Q’ocina en Casa, las hojas de laurel y el orégano.
Remover y cocinar a fuego intermedio con la olla tapada por 25 min. o
hasta que el pollo esté cocido.
En otra sartén, saltear la cebolla y el ají amarillo con vinagre y azúcar.
Retirar del fuego.
Add sautéed onion and yellow chili pepper to pan from step 2. Add diluted chuño and stir to achieve a sauce-like texture. Remove from heat.
Put chicken pieces on a tray. Bathe with sauce, decorate with pieces of hardboiled egg, olive, and cubed cheese.
TIP:
For better flavor, let marinate for up to 12 hours after cooking, placing in refrigerator if necessary.
Nota: 1 tz = 250 ml
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