Meat, Chicken & Pork

Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Grilled Chicken with Escabeche Sauce

Pollo Asado en Escabeche

Serves 6

This recipe is from Season 5 of Mexico--One Plate at a Time

Ingredients

For the seasoning paste
12 garlic cloves, unpeeled
1 teaspoon whole black peppercorns
1/4 teaspoon allspice berries
1/4 teaspoon cloves
1/4 teaspoon cumin seeds
2 teaspoons dried oregano, preferably Mexican
1 tablespoon cider vinegar
Salt
6 bone-in chicken thighs

For the escabeche
4 hot banana peppers (chiles xcatiques)
2 tablespoons olive oil
1 large white onion, cut into 1/4-inch slices
2 cups chicken broth
1/4 cup apple cider vinegar
Pickled red onions
Chopped cilantro, for serving

Directions

1. Make the seasoning paste. Roast the unpeeled garlic on a griddle or heavy skillet set over medium heat for about 15 minutes, turning frequently, until blackened outside in spots and soft inside. Remove, cool, then slip off the skin.

Place the black pepper, allspice, cloves, cumin and oregano into a molcajete (or washable electric spice mill) and pulverize thoroughly. Add the peeled garlic cloves, vinegar and 1/2 teaspoon salt, and pound (or process) into a paste.

2. For the chicken. Place the chicken thighs in a bowl and scoop in 1/2 of the spice paste. Mix everything together until the chicken is well coated.

Heat a grill pan over medium (or light a charcoal fire and let burn until the coals are covered with gray ash and the grates are medium hot). Place the chicken skin-side down on the grill pan (or charcoal grill). When crispy-brown underneath (about 10 minutes), turn the chicken and continue grilling until the chicken is done (about 15 minutes more). Transfer to a baking sheet and keep warm in a low oven.

3. For the escabeche. Roast the banana pepper over an open flame until blistered and blackened all over. Cool. Peel, seed and slice the peppers 1/4-inch thick.

Heat the oil in a large (10-inch) skillet over medium. Add the onions and chiles and cook until the onion begins to brown, about 7 minutes. Add the remaining spice paste, the chicken broth, vinegar and 1/2 teaspoon salt. Stir to combine and simmer gently over medium-low heat until about half of the liquid is reduced, about 15 minutes.

4. Serve. Spoon the onions and chiles over the bottom of a large platter. Pile the grilled chicken on top. Pour the escabeche juices over the chicken and garnish with pickled red onions and chopped cilantro.