Login or register (free and only takes a few minutes) to participate in this question.You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy. | Spanish to English translations [Non-PRO] | | Spanish term or phrase: Presas de escabeche, presas de pollo | | Food & Dining Term for a Menu |
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24 mins pickled cuts / pieces (cuts) of chicken
Explanation:
One meaning for escabeche is "soused fish" (Harper-Collins). These might be cuts of fish in sauce or pickled fish; in Latin America "presa" can simply mean a "piece" of meat. Remember the meaning "catch" or "prize" or "booty" and aves de "presa" - these are "special" little cuts of goodies, as I interpret it. You might find a more suitable English word from your culinary files. Good luck on it - that's a strange one.
My notebooks; Harper Collins.
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27 mins Boneless chicken; boneless pickled chicken
Explanation:
From the Oxford SuperLex, for *presa*: (AmS) (de pollo) piece.
I think you'll want to give this a bit jazzier-sounding name than plain old *chicken pieces*, though. If this is a fried dish, make it *chicken nuggets*. But I don't think, from the recipe I'm pasting in, below, that this has to do with fried food. Rather, it looks like *boneless chicken*, and *boneless pickeled chicken*:
Escabeche de pollo
[there's a nice picture of the dish at: http://207.158.218.206/recetas/espollo.htm]
Ingredientes para 6 personas
1 pollo de 2 Kgr.
6 dientes de ajo
2 cebollas
2 cucharadas de pimienta entera
1 taza de vinagre
1/2 taza de aceite
2 tazas de agua
Sal
Preparación: Vierta en una olla el pollo despresado con los ajos enteros, la cebolla cortada en cuatro, la pimienta, el vinagre,
aceite, agua y sal. Ponga a cocinar hasta que el pollo quede suave y el caldo disminuya a la mitad. Deje enfriar hasta que el
caldo tenga consistencia de gelatina. Sirva frío con lechuga y ensalada de papas con mayonesa.
Calorías por ración 964
You can get more Bolivian recipes at this URL:
http://www.bolivianet.com/recetas/izq.htm
Oxford SuperLex; a zillion recipes read over the years
|   Yolanda Broad
United States
Local time: 02:52
Native speaker of:  English
PRO pts in pair: 668
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1 hr pickled chicken, chicken bits
Explanation:
Yummy, Ybroad! Good recipe.
For escabeche dishes, you usually marinade in olive oil, vinegar and onions.
Chicken bits or chicken pieces. "Presas" does not mean that is boneless. You might want to find out what kind of chicken pieces they are talking about or using in their menu.
Example: Chicken Breast - Pechuga de Pollo.
Chicken Drumsticks or Legs - Muslos de Pollo.
Chicken Wings - Alas de Pollo
Chicken Thigh - Cadera de Pollo
En escabeche -
Pickled Chicken Breast
Pickled Chicken Bits for "trozos de pollo en escabeche" this would be boneless and cut into small squares marinated with vinegar, olive oil and onions.
Good Luck!
Hope this helps!
Angie
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9 hrs escoviched
Explanation:
I have read recipes for "escoviched" fish in my cookbooks. The sound of "Pickled" chicken and fish is perhaps not appealing to foreigners not used to this type of cuisine, so this is an alternative and perhaps our colleagues can come up with others. In any event, in the U.S. the terms "ceviche" and "escabeche" are regularly found on menus: fish in escabeche. (You might want to put an *accent grave* on the second e in escabeche to make it French and therefore a more chic culinary term.)
Now I'm going to run to my kitchen to try out Ybroad's yummy, yummy recipe. Thanks, Ybroad!
The Spice Cookbook and others
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9 hrs escovitched
Explanation:
I have read recipes for "escovitched" fish in my cookbooks. The sound of "Pickled" chicken and fish is perhaps not appealing to foreigners not used to this type of cuisine, so this is an alternative and perhaps our colleagues can come up with others. In any event, in the U.S. the terms "ceviche" and "escabeche" are regularly found on menus: fish in escabeche. (You might want to put an *accent grave* on the second e in escabeche to make it French and therefore a more chic culinary term.)
Now I'm going to run to my kitchen to try out Ybroad's yummy, yummy recipe. Thanks, Ybroad!
The Spice Cookbook and others
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