Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started
My Medicine

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Pollo en Escabeche (Puerto Rican Chicken)

WebMD Recipe

Total Time: 1 hr 10 mins

Pollo en Escabeche (Puerto Rican Chicken)

You can cook the whole chicken yourself, but it is so much easier to buy the rotisserie or roasted chicken and shred it. Serve this chicken dish with crackers or sliced baguette bread.


  • 1/2 cup extra-virgin olive oil, divided use
  • 1 tablespoon minced garlic
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon salt
  • 12 whole peppercorns
  • 2 medium-sized sweet or regular onions, cut off ends, remove outer skin, then cut in half
  • 2 bay leaves
  • 1 roasted whole chicken, buy at a grocery store or rotisserie
  • salt and pepper to taste


Step 1
Add a tablespoon of olive oil to a large nonstick skillet and begin to heat over medium heat. Add onions and garlic and sauté until onions are soft (3-4 minutes).
Step 2
Add in remaining ingredients (remaining olive oil, vinegar, peppercorns, salt, bay leaves), cover skillet, and reduce heat to a simmer. Simmer for about 50 minutes.
Step 3
Meanwhile, shred the chicken meat from the roasted chicken removing any skin and bones (it should equal at about 3 cups firmly packed shredded chicken).
Step 4
Stir in shredded chicken and continue to simmer until chicken is warm (about 2 minutes). Serve with wheat crackers!

Healthy Recipe Finder