Chicken in Canarian Marinade (Pollo en Salmorejo)
Ingredients
- 1 dried chile pepper, seeded and chopped
- 1 head of garlic, cloves peeled and crushed
- 1 bay leaf
- 1 tbsp coarse salt
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 cup extra virgin olive oil, plus more for frying
- 2 cups red wine vinegar
- 1 cup dry white wine
- 1 (4½-pound) roaster chicken or rabbit, cut into medium sized pieces
- Fresh parsley sprigs, optional
Instructions
- Pour boiling water over the dried pepper just to cover it and let it soak for 15 minutes while you prepare the marinade.
- In a large bowl, stir together the garlic, bay leaf, salt, thyme, oregano, paprika, oil, red wine vinegar, and wine. Drain the dried pepper and stir in the pieces. Add the chicken and stir to coat it with the marinade.
- Cover the bowl and refrigerate the chicken for at least 8 hours. Overnight is best so the meat fully absorbs the flavor.
- Using tongs, remove the chicken from the marinade, reserving the marinade.
- In a Dutch oven, heat olive oil over medium heat. Fry the chicken for 10-12 minutes, until it’s golden brown on all sides.
- Pour the marinade over the chicken and add water, if necessary, until the meat is covered. Cook the meat over low heat for 30 minutes, until a food thermometer reaches 165 degrees F when inserted into the thickest part of the meat. Garnish the chicken with the parsley, if using.
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