Peruvian Chicken Escabeche
|Garlic||3 Clove (15 gm), crushed|
|Lemonjuice||2 Tablespoon (fresh)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chicken||3 1⁄2 Pound, cut up|
Combine all ingredients except chicken in a glass dish or bowl and bring to a boil.
Arrange chicken pieces in a 9 x13-inch casserole, placing meatier parts toward outside edge of dish.
Pour hot marinade over chicken.
Cover and cook 8 minutes on High.
Turn chicken, cover and cook 8 minutes.
Let set, covered, 5 minutes.