A lot of people seem to like our banana vinegar but almost more than anything, we get requests for recipes. So here you go! I had a whole chicken that I cut up that got bathed in the marinade and sat to rest in an airtight container for a day. I have one of those vacuum sealers, which I like fine, but I love the marinade box. You put a tube into the machine and the container and it zaps all the air out.
You easily could use a plastic bag or bowl. I chopped the garlic very roughly and in my fancy Spanish mortar and then pounded it with our oregano Indio, banana vinegar, salt and olive oil. You could easily do this in a blender as well but the mortar and pestle are much more fun.
I'm not naming names but someone was in a grumpy mood while we waited for dinner to cook. Maybe it was the homework. Maybe he was hungry or maybe he was tired of me taking so many photos of him to test out my new soft flash. Whatever the reason, he came around when dinner came and pretty much flipped out with joy. This chicken was incredible and I don't say that lightly! The flavor was vaguely tropical but there was no one flavor in particular that popped out. When I told a certain someone that I'd used the banana vinegar, he was very much surprised.
Here's an official recipe. I'm naming it Chicken Stivalet, after the wonderful family that produces the vinegar.
One chicken, cut up into serving pieces
1 large onion, peeled and sliced thinly
4 cloves garlic, peeled and crushed
1 teaspoon salt
2 teaspoons Oregano Indio
1/2 cup Banana Vinegar
1/2 cup Olive Oil
Combine all ingredients except the chicken and onions and mix, either in a mortar and pestle or blender. If using a mortar and pestle, start with the garlic and salt and work into a paste, then add the oregano and finally the liquids. Work into the chicken pieces and allow to marinate, at least six hours, preferably overnight in the refrigerator.
When you're ready to cook, bring the chicken to room temperature and preheat oven to 400F for at least 10 minutes. In a large cazuela or baking pan, arrange onions and the top with chicken pieces. Cook for 30 minutes and then lower the heat to 350. Check breasts and if they're done, remove them and cook the rest of the chicken for another 20 minutes or so, until done.
Serve from the cazuela and be sure each guest gets plenty of the onions.