My Global Food Challenge


Pollo en Escabeche/Marinated Chicken (Uruguay)

Yield: 8 Servings


2 (3 lb) whole chickens cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 garlic cloves chopped
2 large onions sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
18 whole black peppercorns
salt, to taste
3 cups apple cider vinegar
1 1/2 cups olive oil


Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat.  Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices.  Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.

Remove from the heat and allow to come to room temperature. Chill well in the refrigerator – at least 5 hours but best overnight – and serve cold.

Link to My Post on Uruguay:

Cuisine :   Uruguayan

Main Ingredient :   Chicken

Uruguay on map of South America

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