์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Pollo en Escabeche
Uruguayan Marinated Chicken
Pollo en Escabeche is a classic Uruguayan dish of chicken thighs marinated and slow-cooked in a tangy, aromatic blend of vinegar, white wine, and warm spices. Carrots and onions add sweetness and texture, creating a flavorful dish perfect for make-ahead meals.
๐ง ์ฌ๋ฃ
- 4 pieces Bone-in chicken thighs
- 4 tablespoons Olive oil
- 1.5 cups White vinegar
- 0.5 cup Dry white wine
- 1 cup Water
- 2 medium Carrots(sliced into thin rounds)
- 1 large Onion(thinly sliced)
- 4 minced Garlic cloves
- 2 whole Bay leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh parsley(chopped)
- 1 teaspoon Salt(or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Lightly season the chicken thighs with salt and sear them on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- 2
Add the remaining 2 tablespoons of olive oil to the skillet. Sautรฉ the sliced onions and minced garlic until they become soft and fragrant, about 5 minutes.
- 3
Stir in the sliced carrots, paprika, cumin, bay leaves, and black peppercorns. Cook for another 2 minutes to toast the spices and coat the vegetables.
- 4
Add the vinegar and water to the skillet, then bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet, cover, and reduce the heat to low. Cook for 25-30 minutes or until the chicken is cooked through and tender.
- 5
Transfer the chicken and the escabeche marinade (including the vegetables) to a glass dish or container. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or, ideally, overnight to let the flavors meld.
- 6
Before serving, let the dish come to room temperature or serve chilled. Garnish with freshly chopped parsley for a burst of color and flavor.
๐ก ์ ๋ฌธ๊ฐ ํ: This dish is excellent served cold or at room temperature.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThis dish is best made ahead of time to allow the flavors to meld.
- โAdjust the amount of vinegar and wine to your preference.
- โCan be served cold as a salad or at room temperature.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use other cuts of chicken, such as breasts or drumsticks.
- Add other vegetables like bell peppers or celery.