Great Marinade for Chicken

This may sound a little weird but in a mortar I placed:

1/3 cup olive oil
1/3 cup Stivalet Banana Vinegar
1 tablespoon Oregano Indio
1 scant teaspoon Rancho Gordo Vanilla extract
salt
2 cloved chopped garlic

I pounded away until I had a thick sauce and then slathered this on chicken parts. After a long marinade, I cooked them in an Italian mattone on the gas stove but you could easily grill or bake the chicken pieces.

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Even the picky eater in our family loved it. In case you care, those are green beans, red rice and a bowl full of simple Good Mother Stallard beans to complete the meal. The banana vinegar and vanilla give it a vague tropical feel but it’s subtle and not too cute. I think any more vanilla would be nasty and cloying.

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I love looking for ways to use this incredible vinegar. I’m told the actual fruit is somewhere between a banana and a plantain. Traveling in the tropics, you realize how limited our typical banana is in comparison to all the varieties out there.

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Each taste sends me back to Veracruz, Mexico, where I first tasted the stuff. I think I need to find my passport soon as I’m getting itchy just looking at these old photos.

 

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