Uruguay | Pollo En Escabeche

CLICK HERE FOR THE RECIPE I USED

I researched Uruguay a while ago and don’t remember what prompted me to add this to my list of potentials. I’d never had chicken prepared this way (simmered in a vinegar broth, then chilled, and served cold), and had some reservations about the amount of vinegar, but it sounded like a nice change of pace after dealing with Thanksgiving leftovers and bison steak so I decided to give it a shot.

There seem to several versions of Pollo En Escabeche, from several different countries and geographical regions. Each is slightly different in ingredients and how it is eaten. I did my best to find a traditional Uruguayan recipe but I have no way of knowing for certain if I did.

It wasn’t difficult to make. You just sauté some veggies, brown some chicken, combine them in a pot with vinegar, oil, and spices and let it all cook for about 45-minutes to an hour. Then let it cool, put it in the fridge, and let it rest overnight. Some sites say it can be eaten right away with rice but others stressed that it is important to let it rest overnight so the vinegar has time to mellow. I wanted the vinegar to mellow so I refrigerated it overnight and ate it with a fresh baked loaf of French bread (courtesy of Pillsbury) for dinner the next day.

How was it?

I either did something wrong or I don’t like vinegar as much as I thought I did because this was much too vinegary for me and I could not finish the sandwich I made.

Would I make it again?

No. I don’t know if I made an error or what and I’m also not entirely sure how traditional or authentic this recipe is so I think I will just revisit Uruguay when I have finished the rest of the countries. (My plan is revisit the places with meals I didn’t enjoy and see if I can find something I’ll like.)