Escabeche de Pollo

Name: Escabeche de Pollo
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 pieces chicken; 1.1 lbs onions (about 500 grams); 1/2 cup oil (120 ml); 1 cup water (240 ml); 6 eggs; 6 sweet potatoes; 6 olives; 1/4 cup red vinegar (60 ml); 1 tablespoon minced garlic; 1 tablespoon ground ají colorado (or substitute with 1 tablespoon mild chili powder); 2 tablespoons oregano; 1 tablespoon black pepper; 1 tablespoon cumin; Salt and seasoning to taste; 6 servings of rice; 6 lettuce leaves

fannylamadrid @cook_1478511

A recipe from southern Peru. San Vicente de Cañete - Lima.

fannylamadrid @cook_1478511

A recipe from southern Peru. San Vicente de Cañete - Lima.

Saved

Ingredients

30 minutes

6 servings

6 pieceschicken
1.1 lbsonions (about 500 grams)
1/2 cupoil (120 ml)
1 cupwater (240 ml)
6eggs
6sweet potatoes
6olives
1/4 cupred vinegar (60 ml)
1 tablespoonminced garlic
1 tablespoonground ají colorado (or substitute with 1 tablespoon mild chili powder)
2 tablespoonsoregano
1 tablespoonblack pepper
1 tablespooncumin
Salt and seasoning to taste
6servings of rice
6lettuce leaves

Saved

Steps

30 minutes

1

Season the chicken with salt, pepper, and seasoning, then fry it and set aside on a plate.
2

Cut the onions into large pieces and season with vinegar, salt, pepper, seasoning, and oregano. Let sit for 5 minutes.
3

In a pot, heat a little oil and sauté the garlic, ají colorado (or chili powder), and cumin. Once fragrant, add the onions marinated in vinegar, pour in 1 cup of water, and let cook. Taste and adjust salt as needed.
4

Boil the sweet potatoes and eggs.
5

Once the sweet potatoes, eggs, and onions are cooked, arrange the sliced sweet potatoes on a serving dish, add the fried chicken, and cover with the cooked onions and their juices.
6

To serve, place a lettuce leaf on each plate, then add the escabeche by layering the sweet potatoes, chicken, and onions. Place a portion of rice on the side, and garnish with sliced egg and an olive.
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