Yucatán-Style Chicken & Onion Stew

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Soups and Stews

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

  1. 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.
  2. Me