Vinegar as well in chutneys, jams, spices, baked and this time marinating. The "escabeche" is a vinegared boiled seasoning is poured over normally fried fish and thereby the retained for several days. A great snack.
I have in mind the escabeche made with river fish from my grandparents' house. Always above the dishwasher cabinet, covered with a cloth, and the more time there were better and more intense was his taste. This weekend went to my grandparents town, that is mine too, i have this memory when i try it again, I traveled in time.
Chiken "escabeche"
- 2 chicken breasts
- 4 cloves of garlic finely chopped
- Juice of 2 lemons
- Thyme
- 1 drizzle of olive oil
- salt and pepper
- 2 Carrots cut into strips
- 2 onions cut into wedges
- 2 crushed garlic cloves with knife
-1 Bay leaf
- Peppercorns
- 1 generous wire oil
- 60g of white wine vinegar
- 60 g of red wine vinegar
Place the chicken breasts to bake in the oven with garlic cloves, the thread of olive oil, lemon juice, thyme, salt and pepper for 25 minutes. Allow to cool and shred.
Place a generous wire oil in a frying pan and sauté the onion and carrot until they are tender with garlic.
Add the vinegar pepper and bay leaf and cook for 5 minutes. Pour this mixture on top of the chicken.
I accompanied with roasted potatoes and spinach but is optimal cold only with bread and a nice glass of wine.
Bom apetite!
