Pollo In Escabeche – (pickled Chicken)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Med02 | 4 | Servings |
INGREDIENTS
| 1 | Fryer chicken | |
| 6 | Garlic cloves, peeled whole | |
| 12 | Black peppercorns | |
| 4 | Thyme sprigs | |
| 1 | T | Toasted cumin seeds |
| 1 | Spanish onion, cut 1/4" | |
| slices | ||
| 2 | T | Salt |
| 1 | T | Sugar |
| 4 | c | White wine |
| 1 | c | Cider vinegar |
| 1 | Lemon, thinly sliced | |
| 1 | Orange, thinly sliced |
INSTRUCTIONS
Cut chicken into 10 pieces and remove skin. Place pieces in a 4-quart saucepan and add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in a shallow crock. Pour cooking liquid and solids over chicken and allow to cool. Serve chilled with chicory salad and lemon wedges. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B20 broadcast 06-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-24-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 73.1mg
Sodium: 3571.2mg
Potassium: 564.6mg
Carbohydrates: 17.5g
Fiber: 1.7g
Sugar: 7.5g
Protein: 27.9g