Marinated chicken

El Marinated chicken It is a typical dish of the gastronomy of Peru, which reached its shores through the colonizers and was revolutionized during the time of the Spanish viceroyalty by the Peruvian aborigines themselves who were looking for a way to keep their food as fresh and healthy as possible for long-term consumption.  

This is a dish made from white meat chicken or fish, particularly with sorvina or cojinova, which begins to be prepared by macerating the selected meat, in this case the chicken, previously cooked, by hand to a dressing made with oil, panca chili, pickled chili, vinegar and onion. It is served or packed cold on a layer of lettuce leaves and is accompanied by parboiled sweet potato, fresh cheese, hard-boiled egg and botija olives.  

Chicken Escabeche Recipe

Ingredients

• 6 pieces of chicken
• 6 large onions
• 4 tablespoons vinegar
• 1 white wine cup
• 1 tablespoon ground chili
• 1 pinch of oregano
• Salt to taste
• Black pepper to taste
• 2 fresh sweet peppers
• ½ cup of oil
• 1 cup of olives
• 3 boiled eggs
• lettuce to decorate

Utensils and materials

• Deep pot
• Knife
• Hot saucepan or skillet
• Wooden paddle or wooden spoon
• Cutting board
• drying cloths
• Wide-mouth glass dish or container

Preparation

1. Take the chicken pieces and place them to parboil or cook in a deep pot with boiling water along with a little salt and pepper for flavor. Let cook for 10 minutes over medium heat or until chicken is tender and light pink.
2. While the chicken cooks head over to chop the onion and sweet pepper into small strips. Store them in a cool place.
3. Separately, heat the oil in a saucepan or frying pan and fry the onion together with the fresh chili, ground chili, oregano, salt, and pepper for about 5 minutes and then add the wine and vinegar. Stir with the help of a wooden paddle, so that the flavors are all integrated at the same time. Additionally, if you like, you can add carrot to the preparation, the important thing is that everything is cut equally: in delicate and small strips.  
4. Then add the chicken pieces to the sauce and let cook over low heat for 10 minutes or until sauce is reduced to your liking.
5. Serve in a bowl and garnish with lettuce, boiled eggs (whole or chopped), and sliced ​​olives trying to make the presentation delicate and pleasant for our eyes.

Nutritional contribution

El Marinated chicken, a dish whose recipe we share today, contributes a high nutritional value to the consumer's body, which is not only presented as a rich and delightful dish, but also as nutritious based on proteins and minerals.

However, we always want you to observe for yourself what quantities and portions of nutrients we are talking about, as well as the calories and fats that the Marinated chicken sends the organism, here a recount of its actions:

For 1 portion of 142 gr we have:

• Calories 232 Kcal
• Fats 15 gr
• Carbohydrates 5g
• Proteins 18g
• Sugar 1g
• Cholesterol 141 mg
• Fiber 1g
• Sodium 253 mg
• Potassium 244 mg  

A journey through the history of a dish

The term "Marinade" It refers to the marinade used to marinate various foods in order to preserve them for a long time. In this case, vinegar together with herb water, spices and the food to be preserved go hand in hand to recreate a dish that, when there was no refrigerator or other means of refrigeration, it was the only way to preserve meat and fish.  

Also, the "Marinade” according to the etymological dictionary of Joan Corominas, comes from Arabo-Persian sikbag or “stew with vinegar” which in Persia referred to a stew with vinegar and other ingredients that are curiously mentioned in "The Thousand and One Nights". This culinary technique was almost exclusively prepared with meats or foods of animal origin, and developed in arabesque countries at the same time as in Persia.

Later this saucer comes to light inside the Andalusian food where it was also used as a synonym for al mujallal where, in addition to the main ingredient, there was a base of vinegar, spices and oil, always integrating the red color to the preparation, a peculiar characteristic of the preparation of the Persian and Spanish “Escabeche”.

However, although the dish was already widespread throughout the Mediterranean and was noted as a genuinely Spanish dish of food and preparation, the Castilian form of “escabeche” was first written down in 1525 in the “Libro de los guisados” by Ruperto de Nola, edited in Toledo.

But its origin within the Spanish-speaking American countries is still an enigma, which is why scholars and theorists have developed three versions or theories about the origin of “Marinade “in these cities: the first relates that this dish is derived from a persian-arabic creation called sikbag and pronounced iskabech, whose main elements are vinegar and some species and that were shared with Spaniards who would soon arrive in America with the Colonization. The second theory says the preservation of a fish called alacha or aleche of the Arabs that is linked to the Latin prefix "esca" (food) that was joined to the techniques of salting food already established in America during the fifteenth century and the third and last theory that refers to It was the Arabs who passed on this marinating technique to the Sicilians who later arrived in South America. specifically to the Peruvian coasts, and shared their knowledge.

The "Escabeche" in the world and in other cuisines

Thanks to the spread of Hispanic culture since the XNUMXth century and due to direct contact with various countries in America and the expansion of its influence throughout Asia, the “Marinade” is known as a nutritious dish that is easy to prepare and It has been adapted to the different American and Filipino cuisines according to their resources and needs.

Also, many of these regions have not only adopted it as their dish, but also they have modified it based on seasonal products, available farm animals and the means and environmental characteristics for their conservation. Here are some of the most recognized countries according to this dish:

• Bolivia

The "Marinade” is a typical dish of this region. Here it is prepared from the skin and cooked pork legs, as well as chicken, normally accompanied with onion, carrot and locoto, mixed with plenty of vinegar.

Similarly, within Bolivia the “Marinade” is prepared only with vegetables accompanied by locoto, ulupica or abibi (small spicy fruits) as well as onion, carrot and pickle inside a wide mouth bottle preferably with vinegar. The bottle filled with vegetables is left to rest for a few days, later it is mixed with various meals that can be made inside and outside the home.

• Chile

In Chile, the preparation of the Pickled onion, a product made from fresh (unfermented) Valencian onions whose outer cataphylls have been removed, in other words, its layers have been healed. Pink vinegar is added to this onion so that it takes on a purplish-white color and a strong flavor and aroma of fresh onion and vinegar.

Here too, a "Escabeche" with pickles, onions, cauliflower and sliced ​​carrots and is called Picle, In addition, a little chili or spicy is added.

• Argentina and Uruguay

In this countries el "Marinade" It is a technique to briefly preserve some types of fish, shellfish, poultry and vegetables.

Some examples of the latter are Pickled eggplants", the tongue in “Escabeche” as a meat-based dish the chicken in "Escabeche", quail or partridges representing white meats.

• Cuba

Within Cuba the “Marinade" with serrucho or saw type fish preferably, cutting it into wheels and passing them through flour, later they are fried and then they are placed to marinate in a mixture of equal parts of olive oil and vinegar, additionally sautéed onion, chili pepper, olives stuffed with pepper and optionally capers are added, everything is marinated in the refrigerator for at least a week; then it is consumed with white rice or with cold salads.

• Costa Rica

In the case of Costa Rica, Here the "Escabeche" is prepared based on vegetables, which are pods: carrot, cauliflower, sweet chili, onion, tomato sauce, vinegar, to name a few.

These are cooked in salt water, when they are cold chop into small pieces and add white vinegar. They are left to rest for a day, then a little tomato sauce is added. It is normally used to accompany meals or to integrate into a salad as a dressing.

• Philippines

Within the Philippines, the best known "Escabeche" is fish, usually lapulapu, a fish that is very common among its inhabitants. Here it is known as the Spanish used to prepare it: immersed in a sugar cane or palm vinegar, water, sugar and spices. However, there is another technique that consists of frying the fish before sending it to the vinegar.

As a curiosity, the Philippine national dish is “adobo”, which is actually a “Escabeche”. This one is made with chicken and pork stewed over medium heat very slowly, attached to a paste of vinegar, strongly crushed garlic cloves, bay leaf and black peppercorns.

• Panama

The "Escabeche" of fish reigns in Panama and it is so popular among Panamanians and tourists that it is consumed almost every day. In this area, the "Escabeche" with saw or corvina fish, Spicy chili such as habanero, flour, onion, parsley, garlic, olive oil, white vinegar, tomato sauce and vinegar are added.

• El Salvador

This country is characterized by preparing a “Escabeche” with white onionIn addition, red onion, carrot and green chili or pepper cut into julienne strips are added and then it is fried so that it is all crispy and that together with the vinegar and brine the flavors are preserved.

How is the pickle preserved?

The "Escabeche" is made with the main objective of preserving the fish by immersion in an acidic medium, as is the wine vinegar. Here, the usual pH in this type of preparation is below 4.5.

In the same way, the acid medium used stops the cells responsible for putrefaction, also prevents the synthesis of the compound called trimethylamine, responsible for the fishy smell.

It is for this reason that pickles do not have a strong smell of fish or meat. Acid media stop the putrefaction of other organic tissues such as meat, which is why it has been called "Marinade” to any culinary preparation that includes a light culinary preparation in wine vinegar as an acid medium. In addition, the addition of paprika, so common in Spanish pickles, is due to a fungicidal function that it has.