๐ง ์ฌ๋ฃ
- 1 kg Whole chicken(cut into serving pieces)
- 2 cups White vinegar
- 1 cup Water
- 3 large Yellow onions(sliced)
- 2 large Bell peppers(mixed colors, sliced)
- 6 cloves Garlic cloves(minced)
- 1 tsp Allspice berries
- 2 leaves Bay leaves
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 1 small Habanero pepper(optional, for heat, finely chopped)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, combine chicken pieces with salt and pepper. Let marinate for at least 15 minutes.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 3
Add sliced onions and bell peppers to the same pot. Sautรฉ until softened, about 5-7 minutes.
- 4
Stir in minced garlic and cook for another minute until fragrant.
- 5
Return the chicken to the pot. Add vinegar, water, allspice berries, and bay leaves. If using, add the chopped habanero pepper.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until chicken is tender and cooked through.
๐ก ์ ๋ฌธ๊ฐ ํ: The longer it simmers, the more the flavors meld. - 7
Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEscabeche is often better the next day as the flavors deepen.
- โServe hot with white rice, tortillas, or mashed potatoes.
- โAdjust the amount of vinegar to your preference for tanginess.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add sliced carrots or potatoes for a heartier stew.
- Some recipes include a touch of sugar or honey to balance the acidity.
