Recipe for cooking uruguayan marinated chicken
Recipes from Peru, Brazil and South America :: South American Main Dish Poultry
2 chickens, cut into serving pieces
2 Tbsp. olive oil
4 carrots, sliced
3 cloves garlic, chopped
2 large onions, sliced
1/2 tsp. each thyme and marjoram
18 whole black peppercorns
Salt, to taste
3 c. white wine or cider vinegar
1 1/2 (one and one-half) c. olive oil
Brown the chicken in the 2 Tbsp. olive oil in a heavy skillet over high heat. Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices. Add the vinegar and oil and simmer over low heat for 45 mins. to 1 hour, until the chicken is done.
Remove from the heat and allow to come to room temperature. Chill well in the refrigerator and serve cold.
Serves 6 to 8.
