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Marinated chicken

Meat1470 minutes4 people250 calories
1/52/53/54/55/5 (17 votes)
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By Mayra Fernandez Joglar

Marinated chicken-thermorecetas

Pickled chicken is one of the recipes that, in a traditional way, I would never have thought to cook. However prepare it with Thermomix it is very simple, that's why I recommend it to everyone.

It is clear that the marinade can be made with several ingredients so, after the delicious result with the chicken, I am already thinking of trying it with rabbit, mackerel, mussels and even with some vegetables.

It can be consumed freshly but in most of the recipes that I have consulted, both traditional and more modern, say that its flavor improves after leaving it stand one night or a whole day.

Pickled chicken it takes cold and it can be accompanied by a salad to have a complete dinner or meal. Although it is also a good option if you are thinking of organizing a party or a buffet.

Marinated chicken

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Pickled chicken is a very simple recipe to prepare. That, after resting, can be used for a full lunch and dinner or to serve in a buffet

  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Calories: 250
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 chicken breasts
  • 6 cloves of garlic
  • 1 cebolla
  • 1 small tablespoon (for dessert) of La Vera paprika
  • 1 chilli
  • 1 clove
  • 1 hoja de laurel
  • 50 g olive oil
  • 25 g of wine vinegar
  • 50 g of white wine
  • Salt and pepper

Preparation

  1. Peel and cut the onion into feathers. Without peeling, make a longitudinal cut in each garlic clove. Wash the bay leaf.

  2. Place the whole chicken breasts in the basket. Put all the ingredients in the glass except the vinegar and place the basket in its position. Program 10 minutes, Varoma temperature, speed 1.

  3. After the time has elapsed, pour in the vinegar and program 20 minutes, Varoma temperature, speed 1.

  4. At the end of the time, we remove the chicken, cover it with the sauce and let it rest for 24 hours. Once it has reached room temperature it can be refrigerated.

  5. When serving, cut the breasts into thick fillets and serve with the sauce.

Equivalences with TM21

Thermomix equivalences

More information - Rabbit with garlic


Discover other recipes of: Easy, Summer recipes

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  1.   Eugenia lopez said
    ago 10 years

    Hello, good morning, could you also do it with turkey sirloin? Thank you

    Reply to Eugenia Lopez
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Eugenia:

      So far I have only tried chicken but turkey meat is very similar so in principle it should work.

      Regards,

      Reply to Mayra Fernández Joglar
  2.   Oscar said
    ago 10 years

    30 min at Varoma temperature with almost no liquid? Isn't some water missing in the recipe?

    Reply to Oscar
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Óscar, Mercedes and M.José:

      This marinade is different from the one we see in cans of mussels since it is thicker. That is why it has little fluids.

      I have seen that there are other versions to which they add water. I will try to do it and so I will tell you the differences.

      Regarding the crushing, in principle it is served without crushing, with the onion in feathers as a garnish but if you want to crush it there would be no problem.

      Regards,

      Reply to Mayra Fernández Joglar
  3.   M. Joseph said
    ago 10 years

    I think like Oscar… ..: isn't it too little liquid?

    Reply to M. José
  4.   Mercedes said
    ago 10 years

    I think the same about the sauce and something else, at some point you have to crush it, right?

    Reply to Mercedes
  5.   Jesus said
    ago 10 years

    Hello, I made the dish with the ingredients you put in and it comes out with liquid but very little. When left to rest for 24 hours with the little liquid it has, the meat hardly takes on any flavor. I think it would have more flavor with more liquid.

    Reply to Jesus
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Jesus:

      I will try to modify the recipe so that it has more liquid and is how you like it.

      Regards!

      Reply to Mayra Fernández Joglar
  6.   Reliable said
    ago 8 years

    I add water, and a little fresh thyme, it comes out very good too.

    Reply to Reala
    1.    Mayra Fernandez Joglar said
      ago 8 years

      I will try thyme because it is a flavor that I love.

      Regards!

      Reply to Mayra Fernández Joglar
  7.   Belen said
    ago 7 years

    I have done it now and I have added water thinking that it was little, they have come out quite raw, I have put it 20 min more

    Reply to Belen
    1.    Mayra Fernandez Joglar said
      ago 7 years

      Hello Belen:

      I think it's great that you adjusted the recipe. Not all breasts have the same weight but, in principle, with these amounts they come out perfectly. You have to bear in mind that afterwards you have to wait 24 hours and the vinegar tenderizes the meats.

      Regards!!

      Reply to Mayra Fernández Joglar