Vinegar-Marinated Chicken
Looking for a flavorful summer dish that can be prepared in advance? Try this simplified version of chicken escabeche!
Ingredients:
- 1/2 chicken (about 2 pounds), cut into 1-2 inch pieces
- Salt
- 1 yellow onion, cut into thin rings
- 1 clove garlic, minced
- 2 bay leaves
- 10 black peppercorns
- 1/4 cup Solera 77 Reserva Sherry Vinegar
- 1/4 cup
Olivar SANTAMARIA Extra Virgin Olive Oil
- 1/2 chicken (about 2 pounds), cut into 1-2 inch pieces
SERVES 4
PREPARATION TIME: 2 HOURS
Preparation:
The chicken is cut into 1-2 inch pieces and seasoned with salt, then mixed with onion, garlic, bay leaves, peppercorns, sherry vinegar, and olive oil. After marinating for at least 2 hours, the mixture is simmered in a skillet or saucepan until the chicken is tender. Once cooled, the dish can be served at room temperature or refrigerated and served cold. A green salad would be a perfect accompaniment.
STEP 1:
Season the chicken pieces with salt and place them in a bowl.
STEP 2:
Add the onion, garlic, bay leaves, and peppercorns and mix well.
STEP 3:
Add the sherry vinegar and olive oil, stirring until all ingredients are evenly distributed.
STEP 4:
Cover and refrigerate for at least 2 hours or up to 24 hours.
STEP 5:
Transfer the contents of the bowl to a deep skillet or wide saucepan and bring to a boil over high heat.
STEP 6:
Reduce heat to medium and simmer for 10 minutes, or until the chicken is tender.
STEP 7:
Remove from heat and let cool.
STEP 8:
Serve at room temperature or cover and refrigerate in the sauce and serve cold.
