This dish, also referred to as escabeche, owes it origin to the Spanish, who created the technique of frying or poaching fish or chicken and then marinating it in a citrus or vinegar mixture as a way of preserving the meat. Because the marinating process can take up to a day, it is left in the refrigerator and as a result is typically served cold or at room temperature. It makes a great dish for a picnic or an outdoor meal because it can be made well in advance and only gets better with time.

　　

Ingredients

serves 6

　　2 1/2 pounds chicken, white and dark meat, skinless, bone-in or boneless

　　1 yellow cooking onion, halved

　　2 cloves garlic, crushed

　　1 teaspoon salt

　　2 tablespoons dried oregano

　　1 cup freshly squeezed orange juice

　　1/2 cup freshly squeezed lime juice (about 5 limes), plus extra limes for garnish

　　1 large red onion, thinly sliced

　　2 jalapeños, stemmed and sliced into rings

　　1 tablespoon ground cumin

　　1/4 cup olive oil

　　

Poach the Chicken

Step 1

Put the chicken, yellow onion, garlic, salt, and 1 tablespoon of the oregano in a large saucepan and add enough water to barely cover the chicken. Bring the mixture to a boil, reduce to a simmer, and continue cooking, uncovered, for 30 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink. Allow the chicken to cool in the broth.

　　

Step 2

Remove the chicken from the broth and cut it up into 2-inch chunks, if using boneless chicken. If you are using chicken on the bone, remove the white meat from the bone but leave the dark meat as is. Put the chicken pieces in a large bowl or deep dish.

　　

Step 3

Strain the broth and keep it for another use.

　　

Marinate the Chicken

Step 4

Combine the orange juice, lime juice, red onion, jalapeños, cumin, and the remaining 1 tablespoon oregano in a saucepan. Stir until well combined. Bring to a boil over high heat. Immediately remove it from the heat and add the olive oil. Pour the marinade into the bowl with the chicken and allow the chicken to marinate for at least 30 minutes, and up to 1 day, covered with plastic wrap and refrigerated. Try to turn the chicken pieces a few times during the marinating process.

　　

Garnish and Serve

Step 5

Transfer the chicken to a deep platter and pour the marinade over it. Garnish with lime wedges.

　　

COOKING NOTES

Step 6

INGREDIENTS

　　

Step 7

Chicken

　　

Step 8

Feel free to use all white or all dark meat in this recipe. It is also up to you if you want to use chicken that is still on the bone.

　　

Step 9

ADVANCE PREPARATION

　　

Step 10

This dish is best when made in advance. The chicken can be left to marinate for 24 hours in the refrigerator.

　　

Step 11

NOTE

　　

Step 12

Using the Marinade as a Sauce

　　

Step 13

Because the chicken was cooked before it was placed in the marinade, it is safe to serve it as a sauce.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.