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The Reason the Chicken Crossed the Road... Pickled Chicken

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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). Since Spring and Summer are big chicken months (grilling, barbecuing, etc.) you might want to keep this recipe close at hand.

Ingredients needed to make Cuban 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


  1. 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.
  2. Once the chicken is cool to the touch, shred the meat.
  3. 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 days.
  4. With a slotted spoon remove the chicken to a serving platter and drizzle with some of the pickling liquid before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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