Peruvian chicken escabeche: easy and delicious (VIDEO)
Chicken escabeche, a stew with a powerful flavor, with a mix of very Peruvian chili peppers, onions and vinegar.
- 4 pieces of chicken
- 3 onions, sliced into thick strips
- 2 yellow chili peppers, sliced into thin strips
- 4 tablespoons of ground ají panca
- 3 tablespoons of ground yellow chili pepper
- 2 tablespoons of minced garlic
- 1 cup of chicken broth
- 1/8 cup red wine vinegar
- 3 bay leaves
- 1 teaspoon of dried oregano
- Unprepared flour, as needed
- Vegetable oil, as needed
- Shall
- Pepper
- Cumin
- 4 servings of cooked white rice
- 2 cooked yellow sweet potatoes, sliced
- 2 hard-boiled eggs, halved
- 4 clay olives
- 4 lettuce leaves
- Season the chicken pieces with salt, pepper, and cumin, coat them in flour, and fry them in hot oil until cooked through. Set aside.
- In a pot with a good splash of hot oil, sauté the garlic for a couple of minutes.
- Add the ground aji panca and aji amarillo, season with salt, pepper, and cumin. Cook over low heat for 8 to 10 minutes.
- Add the onion, the sliced yellow chili pepper, the bay leaves, the red wine vinegar, and the chicken broth. Cook until the onions are soft.
- When the pickled sauce is ready, return the fried chicken pieces and sprinkle with oregano. Cover the chicken pieces with the sauce.
- Serve with white rice, lettuce leaves, sliced sweet potato, halved hard-boiled egg, and botija olives.
Chicken escabeche is, without a doubt, one of those classic dishes that are never missing from a Peruvian table.
It's a dish with a lot of personality: that perfect balance between the acidity of the vinegar, the aroma of the oregano and just the right amount of spice from the yellow chili pepper, made with nicely browned pieces of chicken, bathed in a generous sauce of crispy onions.
Furthermore, it is considered an ideal meal to enjoy as "reheated", since its flavor intensifies with resting, becoming even more delicious the next day, when the ingredients have better absorbed the dressing.
Although the most popular version is chicken, there is also fish escabeche, an equally tasty option.
Both of these dishes are typically served with white rice, boiled sweet potato, and hard-boiled egg. Therefore, we're sharing the step-by-step instructions for this recipe.
