Venezuelan Chicken in Vinegar, also known as Pollo en Vinagre, is a popular dish in Venezuela. It is made by marinating chicken pieces in a tangy vinegar-infused sauce and then cooking them until tender and juicy. This recipe combines the flavors of vinegar, garlic, and spices to create a mouthwatering and aromatic dish. The chicken is perfectly balanced with the acidity of the vinegar and the warmth of the spices, resulting in a truly satisfying meal. Serve it with rice, plantains, and a side salad for a complete Venezuelan feast.
Ingredients
- 2 pounds chicken pieces (bone-in, skin-on)
- 1 cup white vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh cilantro, for garnish
Directions
- In a large bowl, combine the chicken pieces, white vinegar, minced garlic, dried oregano, cumin powder, paprika, salt, and black pepper. Mix well to ensure the chicken is coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or overnight for a more intense flavor.
- Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and bell pepper and cook until they are softened and lightly browned.
- Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken pieces in the skillet with the onion and bell pepper. Cook until the chicken is browned on all sides.
- Pour the reserved marinade and chicken broth into the skillet. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
- Remove the lid and continue to simmer for an additional 10 minutes to reduce the sauce slightly.
- Garnish with chopped fresh cilantro and serve hot with rice, plantains, and a side salad.
