Chicken is one of the most popular meats in the world. There is nothing you can't do with this bird. In my career I have probably eaten more chicken than any other type of meat. I have always preferred my chicken to have a piquant taste. When I first tasted this dish native to the lovely island nation of Cuba, I almost did a backflip. For my tastes, it was nothing short of perfection!
I am sharing with you the recipe I learned but you can also make this dish with leftover chicken (just eliminate the cooking part of the recipes). This is a very easy recipe to prepare and it is just loaded with fresh flavors.
Ingredients needed to make Pickled Chicken (serves 4):
- 2 chicken breasts, skinned and boned
- 2 Tbs. minced ginger
- 4 cloves garlic, minced
- 2 bay leaves
- ¾ cup extra virgin olive oil
- ¾ cup white wine vinegar
- 2 red jalapeno peppers, stemmed, seeded and minced
- 2 red onions, chopped
- 1 tsp. salt
- 5 whole black peppercorns
- 5 whole pink peppercorns
- In a medium pot of boiling water add the chicken breasts and ginger and gook 15 minutes. Remove the chicken to a plate and discard the water and ginger.
- Once the chicken is cool to the touch, shred the meat.
- In a glass bowl whisk all the remaining ingredients to combine. Add the shredded chicken, toss to coat, cover and marinate in the refrigerator for at least a couple of hours (up to a couple of day).
- With a slotted spoon remove the chicken to a serving platter and drizzle with some of the pickling liquid before serving.
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