Chicken In Escabeche Sauce
|Escabeche paste||2 1⁄2 Tablespoon|
|Frying chicken||4 Pound|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Salad oil||1 Tablespoon|
|Onions||2 Large, thinly sliced|
|Canned diced green chiles||7 Ounce (1 Large Can)|
|Cornstarch||1 1⁄2 Tablespoon, mixed with 1 1/2 tablespoons water|
|Water||1 1⁄2 Tablespoon|
|Chopped fresh cilantro||3 Tablespoon, chopped|
Prepare Escabeche Paste.
Rinse chicken and pat dry.
Using a sharp knife, deeply pierce chicken all over.
Rub paste on chicken, pushing some under skin.
Place in a 9- by 13-inch baking pan; pour in broth.
Cover and bake in a 400° oven until chicken is tender when pierced (about 40 minutes).
Lift chicken from broth; drain briefly.
Skim and discard fat from broth; reserve broth.
Place chicken on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, turning as needed, until well browned (10 to 15 minutes).
Or place drained chicken on a preheated broiler pan 4 to 6 inches below heat.
Broil, turning once, until well browned (6 to 8 minutes).
Meanwhile, heat oil in a wide frying pan over medium heat.
When oil is hot, add onions and cook, stirring, until soft (about 10 minutes).
Stir in chiles, reserved broth, and cornstarch mixture.
Continue to cook, stirring, until sauce boils and thickens.
Stir in cilantro.
Spoon sauce over individual servings of chicken.