View source for Pollo Escabechado

[[Image:Escab1b.jpg|thumb|300px|Pollo Escabechado]]
== Description ==
Pickled Chicken. This recipe is for 2 serves.

== Ingredients ==
* 1 x 4 pound roasting [[chicken]], cut into serving pieces
* 1 cup [[vegetable oil]]
* ½ cup [[white wine vinegar]]
* 1 teaspoon [[salt]]
* 6 [[peppercorns]]
* 1 [[bay leaf]]
* 2 medium [[onion]]s, thinly sliced
* 2 [[carrot]]s, scraped and thinly sliced 

== Procedures ==
# Place all the ingredients in a large kettle or heavy casserole, cover, and cook over very low heat until the [[chicken]] is tender, about 1½ hours.
# Allow to cool.
# Place the [[chicken]] pieces on a serving platter with the vegetables arranged around them.
# Remove and discard the peppercorns and [[bay leaf]].
# Pour the liquid in the casserole into a bowl, then spoon off all the [[oil]] (it is easier to do it this way).
# Save the [[oil]], incidentally, for sauteing other meats and poultry.
# Pour the stock over the [[chicken]] pieces and refrigerate.
# The liquid will set into an aspic.
# If a firmer jelly is preferred, add to the stock ½ tablespoon [[gelatin|unflavored gelatin]] softened in [[water]] and stir to dissolve, over low heat, before pouring it over the [[chicken]].
# In very hot weather i find this is sometimes necessary.
# If any [[oil]] escapes being spooned off, it will separate out when the jelly sets.
# Just top the dish and pour it off, or remove it with a piece of blotting paper or paper towel.
# To serve, decorate a platter with [[lettuce]] leaves, sliced [[tomato]]es, cooked green [[peas]] and beans, and sliced [[pimento]] or other suitable vegetables such as [[artichoke]] hearts.

[[Category:Chilean cuisine]]
[[Category:Meat Recipes]]
[[Category:Chicken Recipes]]
[[Category:Onion Recipes]]
[[Category:Gelatin Recipes]]
[[Category:Carrot Recipes]]
[[Category:White wine vinegar Recipes]]