Escabeche Oriental de pollo is a culinary jewel of Yucatán, a dish distinguished by its intense flavor and unique preparation. It's not a simple broth but a comforting stew where chicken is marinated in "recado blanco," a spice blend that gives it an unparalleled aromatic touch. The secret to its flavor lies in the generous use of onion, which is cooked in a spiced broth until tender, often with a hint of vinegar for a bittersweet finish.
This dish is a favorite in Yucatecan home cooking, especially on weekends, and its popularity comes from its ability to combine spicy, sour, and savory in a single bite. Served hot and accompanied by freshly made tortillas, Escabeche Oriental is a testament to the peninsula's rich gastronomy.
Recipe for Chicken or Turkey in Escabeche
Ingredients:
- 1 turkey or chicken, cut into pieces
- 4 allspice berries
- ½ tablespoon black pepper
- 5 cloves
- 1 piece of cinnamon stick
- ½ tablespoon cumin
- ½ tablespoon oregano
- 5 cloves garlic
- ¼ cup vinegar
Instructions:
- In lard, fry the following ingredients: 3 onions, 5 cloves garlic, 2 bay leaves and roasted xcatik chili
- Grind all the ingredients together to form a paste.
- Spread this paste over the chicken.
- Fry the chicken until it is golden brown on the outside, then remove it from the heat.
- Finish cooking the chicken or turkey inside the broth.
- Add the remaining fried ingredients to the broth and cook for a little while longer.
Serve with the pieces whole or shredded. Get those tortillas hot; this stew is meant to go a long way!
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