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  Escabeche De Pollo (Peruvian) - the Ballroom, Nyc  
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Escabeche De Pollo (Peruvian) - the Ballroom, Nyc - print recipe
1   Chicken -- approx. 4 lb
12   Parsley sprigs
30 ml Salt
2 cup Red wine vinegar
1/2 cup Achiote oil
4 cup Red wine
12 clv garlic
3   Carrots
12   Onions -- small
4   Celery stalks
3   Chiles serranos/jalopeno
2   Red peppers
4   Bay leaf
2   Green peppers
1 tsp Cayenne pepper
Cut chicken in 8 serving, sprinkle with salt. Heat oil in large skillet and brown chicken slowly, approx. 8-10 min for the breast and 20-30 for the leg and thigh. Remove chicken and set aside. Add garlic and onions to skillet and cook until they are golden brown, approx. 5 min. Add the chile, bay leaves, cayenne, remaining salt and thyme. Saute 1-2 min. Add vinegar and red wine, bring to a boil and simmer 15 min. Add carrots (2.5 by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 min.

Add red and green peppers (cut in 1.5 in triangles) and simmer 5 min. Pour marinade over the chicken and let cool.

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