Escabeche style chicken stew | ||||
âEscabeche cocido de polloâ |
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Ingredients for 4 people:1 kg of chicken (in medium sized chunks) 1 head of garlic (scorched) 1 bay leaf (toasted) 1 pinch of black pepper 1 pinch of cumin 6 saffron strands (toasted) 1 teaspoon of salt 3 tablespoons of good quality vinegar 6 glasses of water 2 beaten eggs Flour to coat Olive oil to fry Preparation:Put the chicken, water, head of garlic, bay leaf and salt in a saucepan and boil. When everything is tender, take out the chicken, strain the stock and put it in a soup tureen. Add the cumin and saffron, crushed with a bit of salt. Add the vinegar and leave to cool. Cover the chicken with flour and egg and fry until it browns. Then leave to cool. When the chicken is cold, put it in the soup tureen, completely covered by the stock. Leave to settle for at least two hours (ideally for one whole day) and serve. | ||||
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