My friends! How are you? Today I'm bringing you a pickled chicken recipe that you've been asking me for for a long time! In addition, I'm leaving you the definitive guide to making a good pickled chicken. It will help you with both pickled chicken and any other pickle you want to make.
Tips for a good chicken escabeche
First of all, you need to know something: pickled chicken is a cooking method . It originated as a way to preserve food longer, but nowadays it's no longer used solely for that. Today we have much more useful refrigeration methods. So we use this method because it's delicious. Let's just say it.
It gives food a texture and flavor that no other method achieves. This method of cooking food uses an acidic medium (we don't want to get too technical, but a very high pH is achieved with wine and vinegar).
Ok, let's go with a couple of things about the chicken escabeche:
- The classic escabeche recipe is two parts oil, one part vinegar, and one part wine. But, as each master chef and his or her own little book tell you, you can add things, vary the quantities, and try different types of oils and vinegars. You already know the basics, now it's time to try new things and find your ideal recipe.
- The original recipe calls for whole black peppercorns. But you can use other types of pepper and other seasonings , just make sure they're not too strong and can ruin the final result. In other words, use whatever spices you like, but don't overdo it by adding too many and drowning out the flavor of the main dish (be it chicken, vegetables, mussels, or whatever). Keep in mind that this cooking method enhances the flavors, so everything you add will have a distinct taste that blends well with the main dish.
- Herbs : They're not part of the base recipe, but they add a unique touch! Using them in the right amount, just like seasonings, can give your recipe your own unique touch and style.
- Always, always, always: let it rest . You can cook it, let it cool, and eat it… But I don't recommend it. It's not fun, so make a stir-fry instead… Ideally, let it rest for 24 to 48 hours.
- Attention: if the pickled chicken has vegetables (as is the case with the pickled chicken recipe that you will find in this post) and you are not going to keep it vacuum-sealed, it is best not to consume it for more than 4 days .
- Pickled chicken canned in sterilized jars can last for months! We've already covered canning on this blog... so if you're interested in this topic, you've got a lot to do!
About this pickled chicken recipe
This pickled chicken recipe is super easy to make and super economical. Plus, if you've been reading my other canning recipes and learned how to make them, you can make pickled chicken preserves!
Ideal as an appetizer, you can put it on top of bread or toast and wow, how delicious! You can also eat it as a main course, of course. Pair it with a good potato or lettuce salad and you have a light and delicious dish.
You can follow this recipe using a whole chicken or cut into pieces, using only the breasts or the thighs. Keep in mind: the thighs take a little longer to cook, but they're tastier than the breasts. Well, I don't know, friends, that's just my perception. I don't know what you like more.
There are different types of escabeches (if you're interested, leave a comment and we'll talk more about this in another post). The recipe I'm sharing today is a short-cooked escabeche. It uses much less oil than the "classic recipe" and results in lighter escabeches. Vote yes to this chicken escabeche that works for any occasion!
Here we go with the chicken escabeche recipe:
Ingredients
super economical recipe!
- 2 kilos of chicken
- 1 head of garlic
- 2 medium onions
- 1 bell pepper
- 3 Carrots
- 1 cup of white wine
- 1 cup of vinegar
- 2 cups of water
- 1/2 cup of oil
- Seasonings: 2 tbsp peppercorns, 2 bay leaves, a sprig of rosemary, thyme.
How to make pickled chicken
in just 4 steps!
- Cut the onion into medium pieces, the carrots into slices, and the bell pepper into strips. Peel the garlic.
- Brown the chopped chicken in a pan with oil. Add the vegetables and cook until the onions are translucent. Add the wine.
- Once the alcohol smell is gone, add the water, vinegar, and seasonings. Cook until tender (about 45 minutes) and remove from heat. Add the oil.
- Once the mixture has cooled, place it in a container, cover it, and let it sit in the refrigerator for at least a day to allow the flavors to intensify.
Pickled chicken ready to eat!!!
I have about 6 or 7 cup sizes at home, which one should I use?
Hi! I see you don't use salt among your ingredients.
Could that be a matter of taste?
Or could adding salt ruin the recipe?
Thanks.
Hi Paulina. At the beginning, you said the classic escabeche recipe is two parts oil, one part vinegar, and one part wine, but yours is half part oil, one part vinegar, and one part wine?
Doesn't it have salt?
I would like to know who has the riddle to make me an exquisite pickled chicken.
You saved my life Paulina, I made it your way and everyone liked it, with a good salad, It was the most delicious dish, THANK YOU.
When we say "high," we mean high acidity, not acidity values. If you add baking soda, it obviously becomes alkaline. But that's not the point here.
A quick recipe without details, you can find better ones on the web.
I can't drink alcohol, so if I don't add wine, it's fine? Or, for example, can I use apple cider vinegar because I can't drink alcohol vinegar? Will it not change the flavor much?
Where do the answers to the questions above appear?
How many jars are there in 1 kg?
Hi Paulina, if I have a hen to cook, can I boil it for a few hours first and then follow the same recipe as the chicken? Thanks.
Homa Paulina, what would be the price for selling?
Good for how many people is it?
Hi Paulina, do you have a preserve called tuco crudo in your repertoire? My mom used to make it, but I can't find the recipe. I know it has tomato, garlic, and pepper as ingredients. Regards.
I make it with boiled chicken, 2k supremes, I let it cool in the water, 2k whole boiled carrots, whole carrots, 2k julienned onions.
Once cold, I cut the chicken into pieces
carrot. Together, I add vinegar, oil, bay leaf, red paprika, salt and garlic.
Ready. Great and easy.
MMMM IT DOESN'T HAVE MORON, THIS IS NOT THE TRADITIONAL RECIPE
What kind of vinegar does it contain?
,
Hello, doesn't the chicken have salt in it?
Thanks.
(We don't want to get too technical, but a very high pH is achieved with wine and vinegar) says the post. This is incorrect. Adding acid doesn't increase the pH; on the contrary, it decreases on a scale from 0 to 14 (pH 7 being neutral). Aside from that detail, the recipe is very good 🙂
In any case the pH is lowered since it is acidic.
Hello, how are you? Can I pack it in jars and how long will it last?
I love it!!! I see that the Friends who consult or demonstrate are needy along the Loving Path of cooking... Obviously it takes... but I see several who ask for example about time or quantities/temperatures... and others who go for Eye and Tradition... And I, who humbly learned to defend myself in the kitchen, use both things... skill and instinct... Also, when we are already initiated into the Cult, we use a lot of mathematics and derivatives... Hugs, Friends!!
Hello, one question, does it not have salt?
Hi Paulina!! Nice to meet you! Could you give me a recipe for pickled chicken to can and sell? Is this possible? What suggestions do you have? Thanks! I'd like to add chicken to my eggplant sales. Thanks! Nora.
Ana and Carolina. Very good!!!
The pH is low.
Regards
My pre-meal is to cut the chicken, fry it and then cook it with the rest of the ingredients.
I made it just as the recipe said, it came out delicious.
Hello! Great recipe! Anyway, I have a degree in chemistry and I can tell you that wine and vinegar give, as you said, an acidic medium. Vinegar is a weak acid, so the pH we get is low (3-4), with a neutral pH of 7 and a basic pH of 7 to 14. Best regards!