Escabeche de Pollo

Name: Escabeche de Pollo
Total time: 2700 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 10 pieces chicken; 4 tablespoons ground ají panca (Peruvian red chili pepper); 4 tablespoons ground ají amarillo (Peruvian yellow chili pepper); 4 tablespoons white vinegar; 2 large onions, sliced into thin strips; 1 ají amarillo (Peruvian yellow chili pepper), sliced into strips; 3 cloves garlic, minced or crushed; 2/3 cup water (about 160 ml); 2 bay leaves; 1 teaspoon dried oregano; As needed, oil; Salt, black pepper, and ground cumin

romagalagarza @romagalagarza

Lima- Perú

Escabeche de Pollo

romagalagarza @romagalagarza

Saved

Ingredients

45 minutes

Serves 5 servings

10 pieceschicken
4 tablespoonsground ají panca (Peruvian red chili pepper)
4 tablespoonsground ají amarillo (Peruvian yellow chili pepper)
4 tablespoonswhite vinegar
2large onions, sliced into thin strips
1ají amarillo (Peruvian yellow chili pepper), sliced into strips
3 clovesgarlic, minced or crushed
2/3 cupwater (about 160 ml)
2bay leaves
1 teaspoondried oregano
As needed, oil
Salt, black pepper, and ground cumin

Saved

Steps

45 minutes

1

Season all the chicken pieces with salt and pepper. Heat a little oil in a skillet or pot and fry the chicken for about 15 minutes, turning every five minutes until golden brown. Set aside.
2

In the same pot or skillet, add the garlic, ground ají panca, and ground ají amarillo. Stir well over low heat. After 5 minutes, add the vinegar and water, along with more pepper, a little cumin, and salt. Cook for another 2 minutes.
3

Add the chicken pieces back in, then add the oregano and bay leaves. Cover and cook over medium-low heat for 10 to 15 minutes. After that, remove the chicken and add the onions and sliced ají amarillo. Cook for 2 minutes. Taste for salt and mix everything together with the chicken.
4

Serve with boiled yuca, rice, or potatoes.