INGREDIENTS

INSTRUCTIONS

garhow@hpubmaa.esr.hp.com
Pollo En Escabeche Oriental (Shredded Chicken Yucatan)
Recipe By: Chile Pepper Magazine - Oct. 1992
NOTE #1: or mix 1 cup lime juice with 1/2 cup orange juice.
NOTE #2: or substitute yellow wax hot
Place the peppercorns, oregano, and salt in a spice or coffee grinder and
grind to a powder. Combine this powder with the garlic and vinegar and make
a paste. Set aside.
Roast one of the onions and both heads of garlic in a 350-degree oven for
20    minutes. Let cool.
Peel the remaining onion, slice it into rings, and marinate it in the
bitter orange juice.
Place the chicken in a stockpot with water to cover, salt and oregano, and
simmer until the chicken is tender, about 30 minutes.
Drain the chicken, reserving the broth, and transfer it to an oven-proof
dish. Add the peppercorn paste and 2 tablespoons of the bitter orange
juice, and bake uncovered at 350 degrees until golden brown, about 30
minutes.
Peel the roasted onions and garlic and combine them with the resreved
chicken stock. add the chiles and simmer for 5 minutes. Add the marinated
onion, bring to a boil, and remove from the heat immediately.
Drain the broth and reserve both the broth and the chiles and onions.
Separate the chiles from the onion and coarsely chop them.
Skin the chicken and shred the meat from the bones. Add the chopped chiles
and the onion to the chicken and mix well. Reduce the stock by boiling to 1
1/2 cups and add it to the chicken mixture until the mixture is moist but
not soupy.
Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see recipes) on
the side.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”