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PAN-ASIAN CHICKEN ESCABECHE




Source of Recipe


the web


List of Ingredients




6 chicken thighs, boneless, skinless

1 tablespoon Chinese five-spice powder

1 tablespoon olive oil

1 teaspoon salt, divided

1 teaspoon black pepper, divided

Vegetable Salad:

1 red and 1 yellow bell pepper, seeded, quartered

1 jalapeno, seeds discarded

2 (5-oz.) cans water chestnuts

1 peeled carrot, cut in 1-inch chunks

1 English cucumber, skin on, cut in chunks

2 radishes, halved

1 red onion, quartered

1 garlic clove, minced

1/4 cup fresh lime juice

1/4 cup olive oil

2 tablespoons each chopped cilantro and parsley

Recipe



Yield: 4 servings

Marinating time: 1 hour or overnight

Grill time: 12-15 minutes

In a large plastic zipper bag, combine five-spice powder, 1 tablespoon olive oil, 1/2 teaspoon of the salt and pepper. Add chicken thighs, seal and turn to coat. Marinate chicken in the fridge 1 hour or overnight.

While chicken is marinating, prepare the vegetables for same: Place bell pepper pieces (red and yellow), jalapeno, drained water chestnuts, carrot, cucumber, radishes and red onion (or a Vidalia) in bowl of food processor with steel blade in place. Rough-chop by pulsing. Or julienne vegetables by hand.

Transfer vegetables to a large bowl. Add garlic, lime juice, 1/4 cup olive oil, remaining 1/2 teaspoon salt and pepper. Place bowl in fridge and allow to sit for 1 hour or overnight.

When ready to grill, prepare a gas or charcoal grill. Drain marinade from chicken and discard. Place chicken thighs on grill and cook, turning, until done throughout, about 6 minutes per side. Cool and shred meat coarsely with two forks back-to-back.

Add chicken to vegetable salad mixture. Add cilantro and parsley; stir well to combine. — Illinois Institute of Art Cooking School, Chicago