Escabeche of Chicken: A Costa Rican Culinary Adventure

This Week's Recipe Club: A Costa Rican Culinary Adventure

Date: August 1, 2005 - August 5, 2005
Guest Host: Chef David Nelson
Theme: A Costa Rican Culinary Adventure

Thursday:
Escabeche of Chicken;
Lomo de Res;
Homemade Flour Tortillas.

Volume 9, Issue 24 - August 4, 2005
Hello Friend,

Most entries in Costa Rica include beef, chicken or fish. As I mentioned earlier this week, the shrimp and lobster are expensive. If you are dining out, follow the basic rule of thumb when traveling, dine where the locals eat and you can be pretty sure that you are eating trusted foods prepared properly and tasty.

Escabeche of Chicken

Makes 4 servings

Ingredients:

3 pounds chicken drumettes, rinsed
1/4 cup olive oil
6 large cloves garlic, peeled
12 peppercorns
2 small white onions, peeled and sliced
2 carrots, sliced
3 cups red wine vinegar
3 bay leaves
1 cup dry white wine
3 peppers; red, green and yellow, cut into strips

Preparation:

Brown the chicken pieces in the olive oil over moderate heat, about 12 to15 minutes or until done. Transfer chicken to a platter and pour off all but 1 tablespoon of olive oil.

To the pan add the garlic, peppercorns and onions. Cook 4 minutes, then add the carrots, red wine vinegar, bay leaves and dry white wine. Bring to a boil and simmer 15 to 20 minutes, until vegetables are tender. Add chicken pieces and simmer 3 minutes.

Remove pan from heat and add the pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature or heat them back up before serving.