Pollo en Escabeche Oriental (Yucatán-Style Chicken and Onion Stew)
"Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here. This recipe first appeared in our August/September 2012 issue with Mauricio Velzquez de Len's article Queen of the Yucatán...."
INGREDIENTS
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INGREDIENTS
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1 tbsp. ground coriander
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1 tbsp. dried oregano
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1 tbsp. kosher salt
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1 tbsp. ground black pepper
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1 ½ tsp. ground cumin
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¼ tsp. ground cloves
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¼ tsp. ground allspice
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¼ tsp. ground cinnamon, preferably canela (available at ranchogordo.com)
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1 cup fresh orange juice
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1 cup fresh grapefruit juice
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¾ cup fresh lime juice
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4 cloves garlic, minced, plus 20 whole cloves, peeled
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2 (3–4-lb.) chickens, each cut into 8 pieces
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4 Anaheim chiles, stemmed
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2 tbsp. canola oil
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5 medium white onions, halved and cut into ½"-thick slices
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2 cups chicken stock
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Warm tortillas, for serving
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