Pollo En Escabeche (Puerto Rican Pickled Chicken)

Ingredients

• 2 cooked boneless, skinless chicken breasts (shredded)
• 1/2 cup extra virgin olive oil
• 1/4 cup white or apple cider vinegar
• 1 medium Spanish (yellow) onion (peeled and sliced into thin rings)
• 1-2 cloves garlic (peeled and smashed)
• 2 tsp whole black peppercorns
• 2-3 dried bay leaves
• salt to taste

Instructions

1. 1

   Pour the olive oil into a sauce pan. Heat on low (simmer), then add the onions and garlic, peppercorns and bay leaves.

2. 2

   Cook on simmer ( you don't want the onions or garlic to brown at all, just soften). This should take 5-7 minutes.

3. 3

   Add the vinegar and shredded chicken. Turn the heat off and stir the whole mixture to combine. Add salt to taste.

4. 4

   Pour the mixture into a glass container, then cover and allow to marinate for at least 2 hours, or up to overnight.

5. 5

   Serve cold or at room temperature with buttery crackers (like Ritz) or saltines.