Rollo en Escadeche Oriental
5 onions
Slice onions into fine rings. Put into strainer and pour boiling water over them. Cover with vinegar, add 2 tsp oregano and sliced chiles – habaneros if available. Leave to marinade 1 hour.
4 whole allspice
5 whole cloves
1/2 tbsp peppercorn
1/2 tsp toasted oregano
1/2 tsp cumin seeds
Grind to a fine powder.
8 cloves garlic
2 tsp salt
1 1/2 tbsp vinegar
Blend with spices to thick paste
Chicken pieces
Coat chicken pieces using only 1/3 paste. Marinade for at least 1 hour. Put in cast iron pot, barely cover with water.
Add 4 cloves toasted garlic, 1/8 tsp toasted oregano, simmer 25 minutes. Drain and reserve stock. Brush chicken with remaining paste. Bake till hot and skin is crispy. Add marinated onions and 6 chiles to stock, boil, serve with rice, topped with broth, cucumber and avocado salad to accompany.
