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Marinated Chicken - Pollo En Escabeche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4559
Energy (kCal)562.347
Carbohydrates (g)16.4518
Total fats (g)54.7652
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wipe chicken thoroughly. Heat olive oil and slowly brown chicken in a deep eathernware casserole. Fry chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper grains, lemon and orange, scliced, peel and all, and salt to taste. | 2. Simmer chicken in marinade for 1 hour or until joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. When cooked, store chicken covered with marinade in an earthenware container in a cool place. Serve cold in sauce, surrounded by fluted slices of fresh orange and lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 2 peeled - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    orange 1/2 0.8812 0.2203 0.0176 0.0022
    pepper 10 57.73 14.7085 2.3897 0.7498
    bay leaf 2 - - - -
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    white wine 2 cups - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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