Pollo En Escabeche Oriental (Shredded Chicken)

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Servings: 4 servings Difficulty: Advanced
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A zesty, tangy shredded chicken dish marinated in citrus and spices with a vibrant onion and chile relish.
Pollo en Escabeche Oriental (Shredded Chicken recipe image
Pollo en Escabeche Oriental (Shredded Chicken recipe image
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Pollo En Escabeche Oriental (Shredded Chicken)

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450
Dietary:
V Vegan

Description

This Pollo En Escabeche Oriental is a vibrant, tangy dish that marries tender shredded chicken with a bold, acidic marinade. The chicken is simmered until fall-off-the-bone tender, then roasted with a pungent peppercorn and garlic paste before being tossed in a bright relish of bitter orange-marinated onions and roasted garlic. The result is a complex interplay of savory, spicy, and sour flavors, perfect for serving over rice or wrapped in warm tortillas. It is an excellent choice for festive gatherings or a hearty weeknight dinner that offers a refreshing twist on traditional Mexican comfort food.

Directions

  1. Preheat oven to 350°F (175°C).
  2. Place the peppercorns, ground oregano, and salt in a spice grinder and grind into a fine powder.
  3. Mix the spice powder with the crushed garlic and vinegar to form a thick paste; set aside.
  4. Place one red onion and both heads of garlic on a baking sheet. Roast in the preheated oven for 20 minutes until soft and fragrant. Let cool completely.
  5. While the garlic roasts, peel the second red onion and slice it into rings. Marinate the onion rings in the bitter orange juice (or a mix of lime and orange juice) for at least 15 minutes.
  6. Place the chicken legs and thighs in a large stockpot. Cover with water and add the remaining salt and ground oregano.
  7. Bring to a boil, then reduce heat and simmer until chicken is tender, about 30 minutes.
  8. Drain the chicken, reserving the broth. Transfer the chicken pieces to an oven-proof dish.
  9. Spread the peppercorn paste over the chicken and drizzle with the remaining bitter orange juice.
  10. Bake uncovered at 350°F (175°C) until the chicken is golden brown, about 30 minutes.
  11. Meanwhile, peel the roasted garlic cloves and onion. Combine them with the reserved chicken broth in a saucepan.
  12. Add the xcatic, habanero, and serrano chiles to the broth. Simmer for 5 minutes to infuse flavor.
  13. Add the marinated onion rings to the broth. Bring to a boil, then immediately remove from heat.
  14. Drain the broth mixture, reserving both the liquid and the solids (onions, garlic, chiles).
  15. Separate the chiles from the onions and garlic. Coarsely chop the chiles.
  16. Skin the roasted chicken and shred the meat from the bones into a large bowl.
  17. Add the chopped chiles, roasted onions, and roasted garlic to the shredded chicken. Mix well.
  18. Return the reserved broth to a pot and boil until reduced to 1 1/2 cups.
  19. Pour the reduced broth over the chicken mixture, adding just enough to moisten the chicken without making it soupy.
  20. Serve warm with flour tortillas, Salsa Xcatic, and Salsa de Aguacate on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 5g25%
Cholesterol 220mg74%
Sodium 1200mg50%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 5g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shredded chicken, escabeche, oriental, mexican, bitter orange, roasted garlic, peppercorn paste, chicken thighs, spicy, tangy, citrus marinade, relish, comfort food, family dinner, chiles, oregano, vinegar, red onion, simmered, roasted
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