Pollo en Escabeche side dishes/starches
I made this recipe from Casas - La Cocina de Mama, which I find to be an awesome book on Spanish home cooking.
It is a recipe which involves cutting up pieces of chicken and simmering with aromatics for approx 45 min.
You strain and reserve the broth - which you can de fat. With the chicken- you coat in flour and then egg to which you fry in an ample amount of olive oil. After browning all over you add bayleaves and garlic cloves and then a few tblsp of vinegar. The stock is next added and cooked down for a couple of minutes.
You then refrigerate and serve cold or at room temp. It lasts 2 days because of the pickling properties of the vinegar.
These type of recipes intrigue me because of the springing forth out of historical necessity to preserve. What is great is that they last to these very day -not so much still out of necessity- but rather because its plain delicious.
backround info: http://en.wikipedia.org/wiki/Escabeche
I was looking for some advice on side dishes or starches that might complement it. My main question is whether rice would work. She advises cold potatoes - which sound good - but I want something to better soak up the escabeche sauce. I will be serving it either cold or rm temp because of the bloody heat. What do you think?
kare_raisu
Aug 30, 2007 02:25PM
Oh this is a coincidence! I'm grilling some chicken breasts and topping with fresh salsa. For the sides I have leftovers: succotash and smashed yukon gold potatoes. With the leftover taters, I'm planning to make a patatas bravas like potato panckake with a saffron and garlic mayo to top it. Perhaps patatas bravas might work with your dish. It sounds fantastic too.
www.piealamona.blogspot.com
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BTW....my "patatas bravas" were yummy! Check out the pic.
www.piealamona.blogspot.com
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nice!
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Polenta!
You could serve it warm/soft or spread it in a pan and chill, then slice it for serving at room temp or saute the slices just before serving.
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this is a great recc.
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I've never had escabeche with potatoes, only with rice. But then again, my family isn't very big on potatoes to begin with.
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straight white short grain or other? do you serve the eschabeche warm or room temp?
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