Although the pickled is generally made with fish, it can also be done with many other foods, such as certain vegetables or meats. Let us remember that the pickeld, which comes from the Arabs, requires that the food be cooked first and then immersed in vinegar and various flavorings. Hence is different from marinade where food is raw before inmerse it in the liquid.
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| Salad with pickled chicken |
Chicken lends itself well to pickling. One of its uses is to consume it as is as an aperitif or in salads. With roasted peppers and aubergines it is simply delicious. A pickled chicken can easily fix us a meal as quickly as possible.
INGREDIENTS:
- At least 1 kg (2.2 lbs) chicken cut in eight parts
- wheat flour
- 1 cup of virgin olive oil
- 1 cup of wine vinegar
- 3 garlic cloves
- 2 bay leaves
- 1 clove
- sweet paprika (1 tablespoon)
- Salt
- Extra virgin olive oil (for frying)
Flour and salt the chicken pieces and fry them in the oil. Once they are golden brown, we place them in a clay pot.
In the same oil where we have fried the chicken and over low heat we place the garlic, the bay leaves cut in half and the cloves. When this frying is underway, add the cup of vinegar and the sweet paprika, keeping it for 3 more minutes. Next we pour the mixture over the chicken pieces. If the vinegar does not cover the chicken we can add water. With this, the acidity will go down but I do not recommend reducing the proportion of vinegar below 80%.
Let it cool, put it in the refrigerator and in 24 hours it will be ready for consumption.