Description Edit

A Peruvian recipe from The Ballroom, NYC

Ingredients Edit

• 1 chicken, approx. 4 lb
• 12 parsley sprigs
• 1½ tbsp salt
• 2 cups red wine vinegar
• ½ cup aciete oil
• 4 cups red wine
• 12 cloves garlic
• 3 carrots
• 12 onions, small
• 4 celery stalks
• 3 chiles serranos / jalapeno
• 2 red peppers
• 4 bay leaf
• 2 green peppers
• 1 tsp cayenne pepper

Directions Edit

1. Cut chicken in 8 serving, sprinkle with salt.
2. Heat oil in large skillet and brown chicken slowly, approx. 8 – 10 minutes for the breast and 20 – 30 for the leg and thigh.
3. Remove chicken and set aside.
4. Add garlic and onions to skillet and cook until they are golden brown, approx.
5. 5 minutes.
6. Add the chile, bay leaves, cayenne, remaining salt and thyme.
7. Saute 1 – 2 minutes.
8. Add vinegar and red wine, bring to a boil and simmer 15 minutes.
9. Add carrots (2.5 by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 minutes.
10. Add red and green peppers (cut in 1.
11. 5 in triangles) and simmer 5 minutes.
12. Pour marinade over the chicken and let cool.