Mexican 50 min

Pollo en Escabeche Yucateco

Name: Pollo en Escabeche Yucateco
Total time: 50 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 whole chicken, cut into 8 pieces; ½ cup white vinegar; 1 white onion, sliced into rings; 6 cloves garlic, sliced; 2 teaspoons dried Mexican oregano; 1 teaspoon cumin; 1 teaspoon black pepper; 1 teaspoon allspice; 1 habanero chile (optional); 4 tablespoons olive oil; Salt to taste; Corn tortillas and pickled red onions for serving

high-proteingluten-freedairy-free

Ingredientsfor 2

420

Cal

44g

Protein

Carbs

24g

Fat

11 whole chicken, cut into 8 pieces
2½ cup white vinegar
31 white onion, sliced into rings
46 cloves garlic, sliced
52 teaspoons dried Mexican oregano
61 teaspoon cumin
71 teaspoon black pepper
81 teaspoon allspice
91 habanero chile (optional)
104 tablespoons olive oil
11Salt to taste
12Corn tortillas and pickled red onions for serving

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Instructions

1
Season chicken pieces with salt. Heat oil in a large heavy pot over high heat. Brown chicken in batches on all sides, 4 minutes per side. Remove and set aside.
2
Add sliced onion rings to the pot over medium heat and cook until softened, 5 minutes. Add garlic, oregano, cumin, pepper, and allspice and cook 2 minutes.
3
Return chicken to the pot. Add vinegar and 1 cup water. Add habanero whole if using. Bring to a boil, then reduce to a simmer, cover, and cook for 35 minutes until chicken is cooked through and very tender.
4
Uncover and simmer 10 more minutes until the braising liquid reduces to a flavorful escabeche sauce. The vinegar tang should be assertive but balanced by the spices. Serve with warm tortillas and pickled red onions.