INGREDIENTS:
3 pounds chicken pieces Adobo to taste 3 tablespoons corn oil
1 recipe Escabeche Sauce using red onions
1 Season the chicken with the adobo. Heat the oil in a large skillet and saute the chicken until it is lightly browned. Remove from the pan and drain on paper towels.
2 Bring the escabeche sauce to a boil in a Dutch oven. Lower the heat, add the chicken pieces, and simmer for 35 minutes, or until the chicken is tender.
