Escabeche de Pollo

Ingredients

 * 1 x Chicken -- approx. 4 lb
 * 12 x Parsley sprigs
 * 1 1/2 tbl Salt
 * 2 cup Red wine vinegar
 * 1/2 cup Achiote oil
 * 4 cup Red wine
 * 12 clv garlic
 * 3 x Carrots
 * 12 x Onions -- small
 * 4 x Celery stalks
 * 3 x Chiles serranos/jalopeno
 * 2 x Red peppers
 * 4 x Bay leaf
 * 2 x Green peppers
 * 1 tsp Cayenne pepper

Directions

 * Cut chicken in 8 serving, sprinkle with salt.
 * Heat oil in large skillet and brown chicken slowly, approx. 8-10 min for the breast and 20-30 for the leg and thigh.
 * Remove chicken and set aside.
 * Add garlic and onions to skillet and cook until they are golden brown, approx. 5 min. *Add the chile, bay leaves, cayenne, remaining salt and thyme.
 * Saute 1-2 min.
 * Add vinegar and red wine, bring to a boil and simmer 15 min.
 * Add carrots (2.5 by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 min.
 * Add red and green peppers (cut in 1.5 in triangles) and simmer 5 min.
 * Pour marinade over the chicken and let cool.