Pickled Chicken (Pollo en escabeche)

Preparation

Place the chicken pieces in a deep pan, add some salt and pour in the Spanish olive oil and vinegar. Add garlic cloves, black peppercorns and bay leaf. The liquid must cover the chicken completely. Cover the pan and simmer until the meat is very tender. Cool and let it rest for at least 24 hours before serving.

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Chicken en escabeche (Pickled chicken). Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 222

Energy (kJ): 929

Protein (g): 17.70

Fat (g): 16.49

Carbohydrates (g): 0.73

Fibre (g): 0.03

Vitamin B6 (mg) : 0.27

Phosphorus (mg) : 181.07

Niacin (mg): 9.14

Information provided by: The Spanish Nutrition Foundation (FEN)

RELATED PRODUCTS

Olive Oil

Fresh meat

RELATED RECIPES

Pollo al chilindrón (chicken with peppers)

Partridge in a pickle sauce

Time

1 h. 20 min.

4 chicken thighs cut into 8 small pieces, cleaned
Salt
100 ml Spanish Olive Oil
50 ml White vinegar
3 garlic cloves, unpeeled
5 Black Vinegar
1 bay leaf

4 chicken thighs cut into 8 small pieces, cleaned
Salt
3.645 fl. oz Spanish Olive Oil
1.885 fl. oz White vinegar
3 garlic cloves, unpeeled
5 Black Vinegar
1 bay leaf

4 chicken thighs cut into 8 small pieces, cleaned
Salt
0.423 cup Spanish Olive Oil
0.211 cup White vinegar
3 garlic cloves, unpeeled
5 Black Vinegar
1 bay leaf

Wine match

A dry and complex sherry like an Amontillado or Palo Cortado is always a
good bet to offset the intense notes of vinegar in this dish. For a
different and more off-beat pairing, try one of the highly aromatic and
nutty Chardonnays from DO Navarra that have been aged on their own lees –
adding a new level of complexity to the wines.