The Pollo en Escabeche is a delicious & different way to prepare the chicken for our Christmas activities. In Puerto Rico we prepare this chicken escabeche, we wait until the chicken & sauce are at room temperature. We shred the chicken meat & mix it with the Escabeche Sauce. Then we serve it with crackers or chips for a delicious Appetizer. We also serve sorullitos (corn fritters), fried Yuca or Tostones with the Shredded chicken in order to try the sauce with this other dishes.

Chicken in Citrus Escabeche Sauce (Pollo en Escabeche de Frutas Citricas)
Servings 6 to 8

2 pounds boneless chicken breast, cut into pieces and lightly flattened with a meat mallet Adobo to taste
3/4 cup olive oil
1 medium onion, sliced
1 red bell pepper, seeded and cut into strips
3 garlic cloves, peeled and chopped
10 pimento stuffed green olives, sliced
juice of 2 oranges,
2 limes, and 2 lemons
3 tablespoons honey
3 tablespoons capers for garnish

Season the chicken with the adobo. Heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. Lower the heat & cook until very soft. Let it cool to room temperature on a serving plater. In another pan, heat 1/4 cup of the oil and saute the onion, pepper, sliced olives and garlic until soft. Add the onion mixture to the chicken. Combine the juices, remaining 1/4 cup oil, and honey. Pour over the chicken and toss. Garnish with capers. Delicious alternative for the traditional dips.