Pollo en Escabeche

Pollo en Escabeche en HDR

I wanted to try an ethnic food that I haven’t made before, especially so I don’t get into the rut of always making bean or soup dishes in the slow cooker.  I started googling easy slow cook recipes and something caught my eye in the list: Latin America.  I think that this was a sign since I had read a Yahoo! article citing Uruguay as a great location to retire.  I continued searching and landed about this recipe to try, Pollo en Escabeche (Uruguayan Marinated Chicken). The best part of the recipe is that you can prep it at night and cook it while you sleep, then you refrigerate it while at work to maximize your time.

Escabeche originated in Mediterranean cuisine as dish of either poached or fried fish that is marinated in an acidic mixture before serving. Also, escabeche can refer to the marinade itself. As it was developed in Spain, the Spanish would also use chicken, rabbit or pork. Due to Spain’s colonial past, this version of escabeche is common in Latin America, Catalonia, Portugal, Provence and the Philippines. After the initial cook, the dish marinated in overnight or longer and served cold. The marinade is a simple mixture of garlic, herbs, oil and an acid, usually vinegar but can also include citrus juice (with the citrus it resembles a Cuban mojo.)

Finished in the slow cooker, off to chill

Pollo en Escabeche, from Food.com's Uruguayan Marinated Chicken

Ingredients:
6 lb of chicken, whole chickens or parts
2 Tbsp olive oil
4 carrots , sliced
3 garlic cloves , chopped
2 large onions , sliced
½ tsp dried thyme
½ tsp dried marjoram
18 whole black peppercorns
salt , to taste
1 ½ cps apple cider vinegar
½ cup olive oil

Directions:
1.    Cut the chicken into pieces, if not using parts and brown the chicken in olive oil in a heavy skillet over high heat, skin-side down first for 5 minutes then flip and cook for another 3 minutes.  Work in batches, if necessary.
2.    Place the browned chicken pieces in the slow cooker among the carrots, onions, garlic, herbs and spices; pour in vinegar and oil and cook on Low for 6-8 hours or overnight, until the chicken is done.
3.    Remove the ceramic bowl from the heat and allow coming to room temperature. After cooled, I suggest placing the chicken into a storage container to ensure that all the chicken is covered with the deliciously viscous marinade. Chill well in the refrigerator - at least 5 hours but better after 8 hours - and serve cold with a drizzle of the marinade.

I was very excited to try this dish, and as I allude the marinade is the key to the flavor. It is rich and thick, like a mojo, but still lightly floral from the olive oil and the cider vinegar makes