Pollo en Escabeche

Cold Chicken Breast Poached in an Aromatic Vinaigrette

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Pollo en escabeche is the classic Spanish way of preparing and preserving birds. It makes such a wonderfully refreshing light lunch in summer, a great little tapas plate and even a sandwich filling. It comes from a time before the forces of evil invented all those ‘E’ numbered chemicals, which are now pumped into packaged food. In the days before artificial chemicals, preservatives came from the village where you lived, where the wine that had been made into vinegar contained enough