Marinated chicken

Have you ever prepared pickle at home? I have to admit that I have been preparing it for a couple of years and from the first day I discovered that it is easy to do. So I encourage you to prepare this chicken pickle, so fast and versatile that you will fall in love with it.

This time we have done it with chicken but with quail or rabbit it is just as rich ... or even better. The flavors are very balanced. None stands out above the other and all contribute their little nuances.

You already know that pickling is a traditional way of preserving food. To prepare a good pickled chicken you only have to have two things clear. The first, the oil and vinegar must be proportionate and the second is that it must rest between 12 and 24 hours so we make sure that the meat takes all the flavor of the rest of the ingredients.

I encourage you to prepare these types of recipes, now that the summer We are going to get a lot out of it because it is well preserved and they offer us different ways of presentation.

Marinated chicken

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A surprisingly smooth and easy pickle.

• Mayra Fernandez Joglar

• Recipe type: meat
• Calories: 250
• Rations: 2

• Preparation time: 48H
• Cooking time: 25M
• Total time: 48:25 p.m.

Ingredients

• 1 boneless skinless chicken breast
• 6 small onions or 4 shallots
• 4 cloves of garlic
• 6 pitted black olives
• 100 ml of white wine
• 100 ml cider vinegar
• 200 ml of aceite oliva
• 1 hoja de laurel
• 5 black peppercorns
• Sal Island

Preparation

1. We prepare all the necessary ingredients.

2. We put the oil, vinegar and wine to heat at soft fire.

3. Peel the onions and garlic cloves. When they are ready we add them to the pot along with the bay leaf, olives and peppercorns. We let cook medium heat for 15 minutes.

4. While we cut the breast into medallions and season it. We add it to the marinade, cover the pot and let it cook medium heat for 5 minutes.

5. After time, we put out the fire and left rest for 30 minutes.

6. Next, we transfer the contents of the pot to a container that we can keep in the fridge and leave rest for at least 12 hours. Although the great cooks prefer it to be 48 hours so that the flavors settle well and the marinade is tasty and balanced.

7. 

8. At the time of serving we can use our chicken pickle in various ways but I like to take it on toast or accompany a salad with assorted leaves.