garhow@hpubmaa.esr.hp.com Pollo En Escabeche Oriental (Shredded Chicken Yucatan) Recipe By: Chile Pepper Magazine - Oct. 1992 NOTE #1: or mix 1 cup lime juice with 1/2 cup orange juice. NOTE #2: or substitute yellow wax hot Place the peppercorns, oregano, and salt in a spice or coffee grinder and grind to a powder. Combine this powder with the garlic and vinegar and make a paste. Set aside. Roast one of the onions and both heads of garlic in a 350ºF. oven for 20 minutes. Let cool. Peel the remaining onion, slice it into rings, and marinate it in the bitter orange juice. Place the chicken in a stockpot with water to cover, salt and oregano, and simmer until the chicken is tender, about 30 minutes. Drain the chicken, reserving the broth, and transfer it to an oven-proof dish. Add the peppercorn paste and 2 tablespoons of the bitter orange juice, and bake uncovered at 350ºF.  until golden brown, about 30 minutes. Peel the roasted onions and garlic and combine them with the reserved chicken stock. add the chilies and simmer for 5 minutes. Add the marinated onion, bring to a boil, and remove from the heat immediately. Drain the broth and reserve both the broth and the chilies and onions. Separate the chilies from the onion and coarsely chop them. Skin the chicken and shred the meat from the bones. Add the chopped chilies and the onion to the chicken and mix well. Reduce the stock by boiling to 1 1/2 cups and add it to the chicken mixture until the mixture is moist but not soupy. Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see recipes) on the side.

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