Escabeche de Pollo (Peruvian)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 (4 pound) chicken, cut up into 8 serving pieces
12 parsley sprigs
3 Tbsp. salt
2 cups red wine vinegar
1/2 cup achiote oil
4 cups red wine
12 cloves garlic
3 carrots, cut into matchsticks
12 small onions
4 celery stalks, cut into 1-1/2″ strips
3 serrano chiles
2 red bell peppers
2 green bell peppers, cut into 1-1/2″ strips
4 bay leaves
1 tsp. cayenne
Instructions:
Cut the chicken into 8 serving pieces and sprinkle with salt. Heat the oil in large skillet and brown the chicken slowly, about 8-10 minutes for the breasts and 20-30 minutes for the legs and thighs. Remove the chicken and set aside.
Add the garlic and onions to the skillet and cook until they are golden brown, about 5 minutes. Add the chiles, bay leaves, cayenne and the remaining salt and thyme. Saute for 1-2 minutes, then add the vinegar and red wine. Bring to a boil and simmer for about 15 minutes, then add the carrots and celery and cook for 10 minutes.
Add the red and green bell peppers and simmer them for 5 minutes, then pour the marinade over the chicken and allow it to cool.
Recipe from The Ballroom in NYC.