Ingredients: |
Ingredients: 8 chicken thighs, boned
1/4 tsp black peppercorns, very coarsely ground
1/2 tsp cumin seeds
1/2 tsp dried oregano
2 bay leaves
1 tsp salt
6 cloves garlic, peeled and halved
Finishing mixture
6 cloves garlic, unpeeled
1/2 tsp ground pepper
1/8 tsp allspice
1/8 tsp cloves
1/8 tsp cumin
1 tsp dried oregano
1/4 tsp salt
1/2 T cider vinegar
1/2 tsp flour
Final preparation
finishing mixture
1 T flour
1 onion
4 anaheim chiles, roasted and peeled, seeded and deveined and cut into long strips.
1/4 cup oil
1/4 cup cider vinegar
salt if necessary
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Directions: |
Directions:
Finishing mixture instructions - Roast unpeeled garlic in skillet over med heat for 15 minutes, turning frequently, til soft inside.
Put spices and salt together in small bowl. Finely mince the garlic and make paste with the spices. Add in the vinegar and flour.
Boil chicken in 7 cups water with pepper, cumin, oregano, bay leaves, salt and garlic. Simmer gently for 30 minutes. Reserve the broth. Fish them out, cool skin side up and when dry, spread 1 T of the finishing mixture over the skin and let sit one hour, uncovered. Lightly dust with flour. Slice the onion into 1/8 inch slices, rinse it and set it aside with roasted chiles.
Fry the chicken skin side down til crispy then flip (about 4 min per side). Set in warm oven.
Return the pan to the heat and add the onion and chile. Cook for 4 -5 minutes, stirring til onion is soft. Add the vinegar., 2 1/2 cups broth, 1/2 T finishing mixture, stir and simmer, reduce by 1/2. Add the chicken to the mixture, skin side down, let cool. Skin bone and coarsely shred the chicken, return the meat to the broth. Rewarm or serve cool.
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This recipe for Pollo en escabeche is from