Escabeche de Pollo (Pickeled Onions and Chicken)

By carvalhohm2

Ingredients

• 4 cooked and shredded chicken breasts s(or you can use left over rotisserie chicken)
• 1 medium white onion, sliced thin
• 4 garlic cloves crushed
• 1/4 cup white vinegar
• 1/2 teaspoon salt or to taste
• 1 cup of good quality olive oil
• 10 black peppercorns
• 2 bay leaves
• 1/4 cup sliced green olives with pimientos
• 1/2 teaspoon cumin

Preparation

Step 1

Cooked Chicken Breasts:
Steam chicken in 1/2 cup water and 2 tablespoons olive oil in frying pan. Sprinkle with adobo seasoning. Steam for 20 minutes until chicken is done. Cool. In bowl pull apart chicken until shreaded. Sprinkle with salt to taste.

Place onions in another bowl. Add garlic and white vinegar. Stir. Let marinate for 15 minutes.

Pour olive oil in frying pan. Heat oil on medium low with peppercorns, bay leaves and onion mixture. Heat a few minutes until onions are soft. Add olives and a sprinkle of cumin. Taste for seasoning. Mix in chicken and cook until just heated through. Serve with white rice and stewed beans or serve as an appetizer over crackers, if desired