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Chicken Escabeche Recipe

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This recipe for Chicken Escabeche is from Reyes Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 – 3lbs Chicken
• 3 lbs onions - red onion preferable
• 2 sour oranges or vinegar
• 2 plugs of garlic
• 1 tspn oregano or to taste
• 1 can jalapeno peppers (do no drain)
• A pinch of Black Pepper
Directions:
Directions:
Directions
Boil Chicken in skillet with water, salt to taste, oregano & garlic. Do no over boil chicken. Boil for about 20 mins on medium temperature.

Take out chicken and you can either bake, fry or roast on grill. Leave the neck, foot & gizzard in the water for flavor. Now add sour orange or vinegar. Taste and make sure that soup is not too sour.

Lastly, add onion rings to water and let cook until onions are tender.

Optional – if you like your food spicy you can add the jalapenos juice and some peppers in at the time that you put in the onions.

Enjoy with nice hot corn torillas!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
Submitted by Lourdes Guevarra

 

 

 

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