Fresh Veggies + Chicken Escabeche

30 June 2018

Mexican Everyday strikes again! We actually cooked from it twice last weekend and both were SO good. We've made this dish before but used Chicken Breasts... and it was good but not great. We tried again, this time using thighs, and it was a home run! 

So far, this cookbook has been a home run. Everything we've tried has been great! And gives me a totally new way to look at Mexican food.

For the Yucatecan Garlic-Spice Marinade
1 head garlic, broken into individual cloves (expect about 12)
1/3C veg or olive oil
6T vinegar (apple cider vinegar is common in Mexico)
A pinch of ground cloves
1/2t ground black pepper
1/2t ground cinnamon
1t dried oregano, preferably Mexican
1/2t sugar
4 chicken breast halves or 8 thighs (about 2lbs total), skin and bones intact
1C chicken broth
2 medium-large zucchini or other tender squash, sliced 1/4 inch thick - we also used asparagus. You can use any veggie here
About 1/2C roasted fresh Chile salsa, for serving

Cut a slit in the side of each garlic clove. Place them in a microwavable bowl, cover with plastic wrap and microwave on high for 30 seconds. Cool until hand-able, then slip off the papery husks. One by one, drop the cloves into a running blender or food processor, letting each get thoroughly chopped before adding the next. Stop the machine, remove the lid and add the reaming marinade ingredients along with 1/2 teaspoon salt and process until smooth. 

Scrape half of the marinade into a medium bowl. Add the chicken and stir or toss to coat evenly. Scrape the remaining marinade into a small saucepan. Add the broth and about 1/4t salt. Set aside. 

Heat one side of a gas grill to medium. Or light a charcoal fire and let it burn until the charcoal is covered with white ash and about medium-hot; bank the coals to one side. 

Lay the chicken pieces skin side down on the grill over the medium-hot fire. When richly browned, usually 5 to 6 minutes, use a pair of tongs to flip them over onto the cooler side of the grill. Cook until completely tender at the bone. The juices will run clear when a fork pierces the thickest part. Expect about 10 minutes longer, maybe more if breasts are large. 

Bring the broth mixture to a boil; taste and season with salt if necessary. Top the veggies on each plate with a portion of chicken. Douse with a quarter of the broth mixture and carry to the table. Pass around the salsa for all who want to spice things up. 

We did not cook our veggies as he instructed. We put them in a grill pan with a little EVOO, salt and pepper and grilled. 


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