Peruvian Chicken Escabeche for the Microwave |
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Prep Time: 1 Minutes Cook Time: 21 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Escabeche is a very sour sauce, the cooked equivalent of ceviche, so don't make it if you don't like it tart. Adapted from Bon Appetit Magazine, February 1978. Times are for a 675-watt oven. Cook time includes standing time. Ingredients:
3 garlic cloves, crushed |
2 tablespoons fresh lemon juice |
1/3 cup dry white wine |
1/3 cup cider vinegar |
1/3 cup water |
1 bay leaf |
8 peppercorns |
1 tablespoon capers |
1 teaspoon salt |
3 1/2 lbs chicken pieces |
Directions:
1. Combine all ingredients except chicken in a glass bowl and bring to a boil.
2. Arrange chicken pieces in a microwave-safe 9 x13 casserole, placing meatier parts toward outside edge.
3. Pour hot marinade over chicken.
4. Cover and cook on high for 8 minutes.
5. Turn chicken, cover, and cook on high for 8 minutes.
6. Let stand, covered, 5 minutes.
7. This may be served hot or cold.
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