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Nutrition Facts
Serving Size 1 (422g) Recipe makes 8 servings The following items or measurements are not included below: 18 whole black peppercorns
Calories 911
Calories from Fat 709		(77%)
Amount Per Serving		%DV
	Total Fat 78.8g	121%
	Saturated Fat 16.0g	80%
	Monounsaturated Fat 46.6g
	Polyunsaturated Fat 12.2g
	Trans Fat 0.0g
Cholesterol 160mg		53%
Sodium 177mg		7%
Potassium 653mg		18%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 1.4g	5%
	Sugars 3.4g
Protein 38.4g		76%
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Uh-oh! Who Let the Boys Out?!? Be Prepared!

Pneuma

Pollo En Escabeche - Uruguayan Marinated Chicken

Recipe #307390 | 1¼ hours | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Um Safia
Jun 4, 2008

Here is an authentic Uruguayan recipe for marinated chicken. It is simple to make & absolutely delicious. This recipe uses 2 whole chickens - approx weighing 3lbs each - you can use 6lbs of chicken pieces if you prefere. In the recipe I have stated apple vinegar but you can use your own preference. Time to make doesn't include the cooling & chilling time. Posted for ZWT 4.

SERVES 8 (change servings and units)

Ingredients

2 (3 lb) whole chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 garlic cloves, chopped
2 large onions, sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
18 whole black peppercorns
salt, to taste
3 cups apple cider vinegar
1 1/2 cups olive oil

Directions

1
Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat.
2
Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices.
3
Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.
4
Remove from the heat and allow to come to room temperature. Chill well in the refrigerator - at least 5 hours but best overnight - and serve cold.

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Featured Reviews for This Recipe

From: catalinacrawler

On Jun 9, 2008

this was really different from any way i've ever had chicken but still very good. my boyfriend said it tastes like a pickled egg, which is a compliment because he loves anything pickled!! the carrots were very yummy but the onions!! wow, those were tasty! made & reviewed for zwt4 - south america.

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From: Pneuma

On Jun 7, 2008

Awesome! I made this yesterday as is but cut the recipe in half as it was just me and DH. At first I was wondering, what?eat it cold? :o Hmmm... anyway, after I cooked it, I tasted it and found it balsamic, I continued to chill it overnight and after tasting it now, WOW it's just so delicious! The flavors seemed to have settled and mellowed down during the cooling process giving this dish a wonderful flavor. I sure will be making this again! Keeper! Thank you! Posted for WZT4.

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