Peruvian Escabeche de Pollo Recipe
This dish was introduced to Peru by the Spanish during the colonial era and has since evolved to incorporate local ingredients. It is especially popular during festive events and family gatherings.In essence, escabeche is a blend of honey, onions, and vinegar with a choice of protein. Variations include fish, chicken, and vegetable escabeche.
Ingredients
- 4 Chicken thighs (bone-in)
- 2 Red onion (sliced)
- 4 cloves Garlic (minced)
- 1/2 cup Vinegar
- 2 tbsp Aji panca paste
- 2 Bay leaves
- 4 Boiled potatoes (sliced)
- 2 Hard-boiled eggs (halved)
- 2 tbsp Vegetable oil
- 2 tbsp Fresh parsley (chopped, for garnish)
- Salt and pepper - to taste
Instructions
- Season the chicken thighs with salt and pepper.
- Heat vegetable oil in a large pot over medium heat. Brown the chicken thighs on both sides.
- Add red onion and garlic to the pot, and cook until the onions are softened.
- Stir in the aji panca paste, vinegar, and bay leaves. Simmer for 10-15 minutes until the chicken is fully cooked and the flavors are well combined.
- Serve the chicken with slices of boiled potatoes and halved hard-boiled eggs.
- Garnish with chopped parsley.
Nutrition
Calories: 529kcalCarbohydrates: 34gProtein: 37gFat: 28gSaturated Fat: 7gCholesterol: 260mgSodium: 346mgFiber: 4gSugar: 4g
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