Peruvian Escabeche de Pollo

About This Recipe

Escabeche de pollo is Peru's vibrant sweet-sour chicken dish, where fried or roasted chicken is bathed in a marinade of vinegar, onions, peppers, garlic and spices. The flavor profile is bright, tangy and aromatic, with raisins and olives adding little bursts of sweetness and salinity. It is a dish that tastes even better after it rests, which is why it is often served at room temperature or chilled. The technique is all about building a marinade that is assertive enough to flavor the chicken without overwhelming it. Sautéed onions and ají pepper form the backbone, while vinegar and stock lift the flavors. It is ideal for meal prep and for hot weather when you want something bold but not heavy.

Ingredients

Serves 4

• 800 gchicken thighs
• 2 tbspflour(for light dredging)
• 3 tbspoil
• 2 largered onions(sliced)
• 2yellow peppers or bell peppers(sliced)
• 3 clovesgarlic(minced)
• 1 cupwhite vinegar
• 1 cupchicken stock
• 1 tspcumin
• 1 tsporegano
• 2 tbspraisins
• 12black olives

Instructions

1. 1

   Brown the chicken

   Dredge lightly in flour, then brown the chicken in oil and set aside.

2. 2

   Build the escabeche base

   Sauté onions, peppers and garlic until softened. Add cumin and oregano.

3. 3

   Add vinegar and stock

   Pour in vinegar and stock, then simmer with raisins and olives.

4. 4

   Finish

   Return the chicken to the pan and simmer until tender and lightly glazed.

Variations

• •

  Serve over rice or with boiled potatoes.

• •

  Add sliced carrots for more sweetness and color.

Storage

Refrigerate up to 4 days; flavor improves after a night in the fridge.

Frequently Asked Questions