In a world in which we give ourselves to foreign cold and sour dishes with ease like aguachiles, tiraditos or ceviches, it is fair that we recover marinades for the cause of the kitchen and, what better way to do it than with this marinated chicken, for which you can follow our tutorial on how to make marinade .
As in all these recipes, the key is the balance between the acid part and the alkaline part so that the chicken is cooked and preserved, but without any being the dominant one. Formerly used as a preservation method, marinades now have a more gastronomic virtue that should be promoted.
Here we are going to prepare it with chicken, but you can do it only with the chicken breast, with the pork tenderloin, with any game bird (quail or partridge will go well) or apply the same base to any type of fish.
The recipe is very simple and with it you have the option of eating it cold or hot, as you prefer, although this time the warm version is kinder and we think it is best for autumn and winter days.
The curious thing about this recipe is that in addition to being able to put it in a jar for preserving, it is also very typical of the Creole cuisine of Latin America, being quite common to see it in an authentically Peruvian restaurant where it is usually served plated with rice, shredded and shredded and accompanied with potato (potatoes), as are the examples of Lima and Arequipeño pickled chicken, although it is also easy to see it on Mexican soil as it is the case of yucatecan pickled chicken.
In a wide and low saucepan, fry the seasoned chicken over medium-high heat for six minutes until golden brown and set aside. In the same container, poach in oil halved head of garlic and the rest of the vegetables in fine julienne, cooking everything for 25 minutes over low heat and stirring from time to time.
Add the spices we fry a minute and add the alcohols to let them reduce. Pour the vinegar, the broth or water and the chicken, cook everything for 45 minutes over low heat, first uncovered for 10 minutes and then covered for the rest of the time.
When you’re ready, we serve hot or warmalthough we recommend resting the stew for at least 24 hours for the flavors to settle.
3 Claveles Multipurpose Kitchen Scissors, Stainless Steel, Glossy, 20 cm
With what to accompany the pickled chicken
This pickled chicken can work as a second coursebut if we let it cool it can be served in a salad or even serve as an appetizer, although we can play with it at will and even distribute it in a recipe for rice with chicken or even put it in sandwiches.
In DAP | Homemade pickled partridge, to enrich your salads and for an appetizer
In DAP | How to make pickled quail: the traditional recipe