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Pollo en Escabeche (Puerto Rican Chicken)

Pollo en Escabeche (Puerto Rican Chicken)
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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.

Ingredients
Prep: 10 minutes | Cook: 1 hour | Total Time: 1 hour 10 minutes
  • 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
  • medium-sized sweet or regular onions, cut off ends, remove outer skin, then cut in half
  • bay leaves
  • roasted whole chicken, buy at a grocery store or rotisserie
  •  
    salt and pepper to taste
Instructions
  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).

  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.
  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).
  4. Stir in shredded chicken and continue to simmer until chicken is warm (about 2 minutes). Serve with wheat crackers!
Nutritional Information

Makes: 8 appetizer servings
  • Calories220
  • Protein17 g
  • Carbohydrates5 g
    • Dietary fiber1 g
  • Fat14.5 g
    • Saturated fat2.3 g
  • Cholesterol45 mg
  • Sodium107 mg
  • Calories from Fat59%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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