Escabeche Of Chicken Recipe

Cut the chickens in halves, or quarters if using larger chickens, chop off wing tips and trim off excess bone from back. Wipe chicken with paper towels. Combine paprika and salt, rub into chicken and place the chicken in a shallow ceramic or glass dish. Seed and finely chop chili and combine with salad oil and half the lime juice. Take care to wash your hands after handling the chopped chili. Pour the chili mixture over the chicken, cover and refrigerate overnight, turning once or twice. Cook chicken over a charcoal barbecue or under a heated grill, basting with remaining marinade until the chicken is cooked. The halves and quarters will take about 30 minutes and the legs about 25. Meanwhile, peel and slice the onions into rings and drop into boiling water for 30 seconds. Drain and toss in remaining lime juice. Serve chicken, garnished with onion and red pepper rings and sprigs of fresh coriander.