Name: Yucatán-Style Chicken & Onion Stew
Yield: Serves 8
Cuisine: Americas
Ingredients: 1 tbsp. kosher salt; 1 tbsp. dried oregano; 1 tbsp. ground coriander; 1 tbsp. freshly ground black pepper; ¼ tsp. ground cinnamon, preferably Mexican cinnamon; 1½ tsp. ground cumin; ¼ tsp. ground allspice; 24 cloves garlic (4 finely chopped, 20 left whole); ¼ tsp. ground cloves; 1 cup fresh orange juice; 1 cup fresh grapefruit juice; ¾ cup fresh lime juice; 5 medium white onions, halved and cut into ½″-thick slices; 2 cups chicken stock; 2 tbsp. canola oil; Corn tortillas, warmed, for serving (optional); 4 Anaheim chiles, stemmed; 2 3–4-lb. chickens, each cut into 8 pieces

Preparation info

Serves
8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Escabeche, the delicately spiced and pleasantly tangy herb and citrus preparation typical of Mexico’s Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán’s sour oranges, which are difficult to find outside the region.

Ingredients

1 tbsp. dried oregano
1 tbsp. freshly ground black pepper
1

Method

Whisk oregano, pepper, coriander, salt, cumin, allspice, cinnamon, and cloves in a bowl. Set half the spice mix aside and transfer remaining spice mix to a very large bowl. Whisk in grapefruit, orange, and lime juices and the finely chopped garlic. Add chicken pieces and toss to coat evenly in marinade. Cover with plastic wrap and chill for at least 4 hours.
Me

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Yucatán-Style Chicken & Onion Stew

Ingredients

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