In my last post on Pollo en Escabeche, I mentioned a Goya recipe that looked attractive and for the most part, I followed their recipe with only a few minor changes. What attracted my attention was that their meal was definitely served as a dinner and not just an appetizer. Well I just had to give it a try to see how their presentation compared to mine.
1 chicken breast, skinned and deboned.
1 packets Sazón GOYA con Azafrán
1/2 cups Extra Virgin Olive Oil
1 medium onions, thinly sliced and separated into rings
2 carrots, coined
2 T crushed garlic
1/2 tsp. Paprika
1 bay leaves
½ tsp thyme
3 whole cloves
1 thin slice scotch bonnet pepper
1 T Spanish olives
1 oz dark rum
2 oz Lime or Lemon Juice
2 oz Balsamic Vinegar
- Wash chicken with lime and sprinkle evenly with Sazón.
- Add oil to the coffeepot and add all ingredients except rum, vinegar and chicken.
- Cook about 1 hour until onions are glazed add rum and chicken. Cook covered until done. Minimum of 2 hours but can be up to 8 hrs.
- Add vinegar, stir and serve.
- I served the chicken hot with brown rice and used the oil blend as gravy for the rice.
Actually, I think I like this better than the appetizer Pollo en Escabeche that I previously published. Even though it used the same ingredients, it just looks more like a dinner.