Authentic home cooking from Chile, with US measurements. 
Pickled Chicken Thighs and Vegetables
Pickled chicken is delicious served hot or cold. Because it contains vinegar, it prevents bacteria growth in food and acts as a natural preservative. I remember that when I was young, it was common to bring pickled chicken to picnics because it kept very well and was safer to eat.
Pickled Chicken Thighs and Vegetables
Pickled chicken is delicious served hot or cold. Because it contains vinegar, it prevents bacteria growth in food and acts as a natural preservative. I remember that when I was young, it was common to bring pickled chicken to picnics because it kept very well and was safer to eat.
Open in Cookpad AppSteps
- 1
Trim excess skin from the chicken thighs. Remove any fat and the vein near the bone. Pat the chicken thighs dry with paper towels.
- 2
- 3
Place the marinade spices in a mortar and crush into a paste. Season the chicken with the marinade.
- 4
In a large skillet, heat the oil over medium heat. Brown the chicken thighs on both sides, then set aside.
- 5
In the same oil, sauté the onion and garlic for a few seconds, then add the vegetables and the remaining ingredients.
- 6
Place the chicken on top, bring the liquid to a boil, cover, reduce the heat, and cook the chicken for 15 minutes on each side.
- 7
Serve the chicken with the vegetables and sauce. You can serve it cold if you like.
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