Costa RicaCosta Rica

Escabeche de Pollo - Chicken Escabeche

Cooking Time: 1 hour Yield: 4 servings Level: Intermediate


12 chicken drumsticks
2 large onions, sliced in rings
1 cup olive oil
4 bay leaves
1/2 cup pitted olives
1/2 cup capers
1/2 cup balsamic vinegar
1/2 cup water
Salt and pepper to taste


Heat 1/2 cup olive oil in heavy large skillet over medium high heat. Fry drumsticks, turning until golden brown - about 25 minutes. Drain on paper towel. Skin drumsticks (optional.) Place drumsticks in a glass bowl. Add onion rings, bay leaves, olives, capers and olive oil. Combine 1/2 cup water, balsamic vinegar, and 1/2 cup olive oil in a bowl. Pour mixture over drumsticks. Cover glass bowl for 30 minutes. Serve hot or cold.

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