Sole’s Pollo Escabeche Recipe

by Adrienne Matt on May 14, 2009

in Poultry

Sole runs a bar/restaurant in Valor called Alben Humeya. She showed me her version of gazpacho and poor man’s potatoes. She also showed me pollo escabeche.

4 chicken thighs
1/2 onion, cut in half moons
1 head garlic, break up cloves
1T peppercorns
3 bay leaves
orange colorant
small bunch parsley, tied in a knot

Char grill the chicken. Rinse in water and salt. Fry the chicken until the skin is deep brown.
Drain chicken and place in a dutch oven.
Put onions and garlic in the same oil the chicken was frying in. Brown the onions and garlic. Drain and put in the dutch oven with the chicken. Add parsley knot. Gently pour in 1 bottle of rose or white wine (don’t use red wine). Add a little vinegar and water to cover. Cook on medium-high heat to reduce liquid. Serve when chicken is falling off the bone.

Leave a Comment

*

Previous post:

Next post:

UA-9896477-1