Pollo en escabeche – Yucatán chicken with vinegared red onions

Ingredients for 4 portions

• 1Whole roasting chicken, jointed into 8 pieces
• ≈ 2 lWater
• 4 clovesGarlic, for the broth
• 1 tspMexican oregano, for the broth
• to tasteSalt
• 1 tspBlack pepper, whole peppercorns
• 6 berriesAllspice
• 3Cloves
• 1 mlCinnamon
• 1 mlCumin
• 1 tspMexican oregano, for the spice paste
• 3 clovesGarlic, for the spice paste
• 2 tbspVinegar, for the spice paste
• 4Fresh güero chillies
• 3Red onions, in thick slices
• 100 mlVinegar, for the broth

On the side

• 12Corn tortillas

Method

1. Put the chicken in a large pan with the water, the garlic and oregano for the broth and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 30 minutes, until the chicken is cooked through.
3. Meanwhile, make the spice paste: grind the peppercorns, allspice, cloves, cinnamon, cumin and oregano in a mortar or spice grinder. Add the garlic, vinegar and a pinch of salt and pound to a paste.
4. Roast the whole chillies in a hot, dry frying pan for 8 minutes, turning, until blistered and soft.
5. Cut the red onions into thick slices and separate them into rings.
6. Lift out the chicken, drain it and rub the pieces all over with the spice paste. Strain the broth and return it to the pan.
7. Char the chicken pieces in a hot griddle pan or on the barbecue for 10 minutes, turning, until golden and blackened in places.
8. Add the vinegar, onion and chillies to the broth and bring to the boil. Simmer for 5 minutes, until the onion has softened but still has a little bite.
9. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
10. Put the chicken in deep plates, ladle over some broth and top with plenty of onion and a chilli. Serve with the tortillas.

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