Ingredients
10 peppercorns
1/4 tsp ground oregano
1/2 tsp salt
2 cloves garlic -- crushed
1 tbsp vinegar
2 large red onions
2 heads garlic
1 juice of 3 bitter oranges *
3 lb chicken legs and thighs
1 water
1 tsp salt
1/2 tsp ground oregano
1 xcatic chile **
1 habanero chile -- seeds
1 removed
2 serrano chiles -- seeds
1 removed
1 flour tortillas
Directions
* or mix 1 cup lime juice with 1/2 cup orange juice ** or substitute
yellow wax hot
Place the peppercorns, oregano, and salt in a spice or coffee grinder
and grind to a powder. Combine this powder with the garlic and
vinegar and make a paste. Set aside.
Roast one of the onions and both heads of garlic in a 350-degree oven
for
20 minutes. Let cool.
Peel the remaining onion, slice it into rings, and marinate it in the
bitter orange juice.
Place the chicken in a stockpot with water to cover, salt and
oregano, and simmer until the chicken is tender, about 30 minutes.
Drain the chicken, reserving the broth, and transfer it to an
oven-proof dish. Add the peppercorn paste and 2 tablespoons of the
bitter orange juice, and bake uncovered at 350 degrees until golden
brown, about 30 minutes.
Peel the roasted onions and garlic and combine them with the resreved
chicken stock. add the chiles and simmer for 5 minutes. Add the
marinated onion, bring to a boil, and remove from the heat
immediately.
Drain the broth and reserve both the broth and the chiles and onions.
Separate the chiles from the onion and coarsely chop them.
Skin the chicken and shred the meat from the bones. Add the chopped
chiles and the onion to the chicken and mix well. Reduce the stock by
boiling to 1 1/2 cups and add it to the chicken mixture until the
mixture is moist but not soupy.
Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see
recipes) on the side.
Recipe By : Chile Pepper Magazine - Oct. 1992
Servings: 4 servings
Pollo En Escabeche Oriental (Shredded Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Mexican; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into antiquity, in fact as far as the ancient Egyptians, and possibly even further. In practice though, generally, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into appetizers, main meal and desserts, something we still use today. This early Roman chef recounts how the ancient chefs were skilled in the use of a wide range of spices, including a few you will know such as bay, rue and parsley. Moving on, there were two books dating from the 1300s : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the upper classes. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations led to an eruption in books on cookery, most of which are kept safe in academic collections. By the time we get to the twentieth century, cookery books were starting to become popular mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Pollo En Escabeche Oriental (Shredded Chicken recipe.
