Friday, May 9, 2008

Ceviche De Pollo (Chicken Ceviche)

  • 3 lbs. chicken breasts
  • 1 sliced onion
  • 1/4 cup lemon juice
  • 1 Tbsp. salt
  • 1 Tbsp. sugar
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped onions
  • 2 chopped garlics
  • 1 lb. diced fresh tomatoes
  • 2 large or 4 small green bell peppers, diced
  • 1 cup chicken cooking liquid, strained
  • 1 cup ketchup
  • 1 Tbsp. mustard
  • 1/2 cup celery, chopped
  • salt, white and cayenne pepper
  • Place the chicken breast on a pot, cover with water and add the sliced onion, 1 tsp. salt and a dash of white pepper.
  • If you like you can also add some chopped cilantro leaves.
  • Let cook until the chicken breasts are done.
  • Let cool in the liquid.
  • Take the skin off the chicken breasts and also take out the bones.
  • Cut the chicken meat into small cubes.
  • Place in a large bowl or jar.
  • Now add all the other ingredients on the list and mix well.
  • Season with salt and pepper, add some cayenne pepper to taste too.
  • In Latin America we prepare a lot of spicy dishes and this is supposed to be somewhat hot, but if you don't like pepper you can omit it.
  • Also add some chopped cilantro leaves, if you like.
  • Let this marinate overnight in the fridge and serve cold with crackers.
  • This makes a very nice hors d'oeuvre.

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