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Cold Andalusian chicken in vinegar broth (Caldillo de pollo andaluz)
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Ingredients
Method
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- In a pot, brown the chicken pieces (cut into eighths) in a little olive oil over low heat with the whole garlic cloves, the bay leaf and a pinch of salt, until the liquid they release evaporates.
- Add 2 tbsp vinegar and a little freshly ground pepper.
- Pour in 1.5 liters of water and cook for 15-20 minutes.
- Remove from the heat and lift out the pieces of meat with a slotted spoon.
- Dip each piece in beaten egg, then in breadcrumbs.
- Fry the breaded pieces in hot oil until golden and crisp.
- Return the breaded pieces to the pot with the remaining broth.
- Season the broth with another 150 ml vinegar and salt to taste.
- Let cool, then chill in the fridge for at least 2 hours before serving - the dish gets even better after a day.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Caldillo de pollo andaluz (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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