SKINLESS AND BONELESS CHICKEN LEGS ESCABECHE

I like to use chicken legs because are more juicy than chicken breast, even removing the fat that is between the thighs meat.

PORTIONS: 3      1 PORTION = 385 CALORIES

INGREDIENTS TO MARINATE CHICKEN

2 chicken legs cut in half. Boneless and skinless (15 oz.)

3 tbsp. red wine vinegar

1½ tsp. salt

¼ tsp. ground cumin

¼ tsp. ground black pepper

1 tbsp. chopped fresh oregano

In bowl mix the ingredients together and cover the chicken with it. Let it marinate for 1 hour at room temperature.

OTHER INGREDIENTS

3 tbsp. all-purpose flour

2 tbsp. olive oil

1 garlic clove minced

1 large onion cut in Julianne

1 large carrot cut in slices

1 red pepper cut in strips

1 orange pepper cut in strips

2 celery ribs cut in slices

1 cup white wine, Rhine

½ cup red vinegar

1 cup chicken broth or water

1 chicken bouillon

1 bay leaf

1 tbsp. parsley

METHOD

Remove chicken from marinate and dredge it in flour.

Heat a frying pan with the oil and brown both sides of the chicken. Remove and place it in a dish.

In the same frying pan sauté garlic, onions and peppers for 2 minutes.

Add carrots, celery and wine. Let the wine to reduce.

Add red vinegar, chicken broth, chicken bouillon, bay leaf and chicken. Cook for about 15 minutes. Chicken should be cooked and vegetables al dente. Do not overcook.

Sprinkle with parsley.

You may serve it hot or cold.