Peruvian Escabeche de Pollo

by Victor Chang

2

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Dinner & Lunch Serves 4 Prep 30 min Cook 1 hr Total 1 hr 30 min
Description

Enjoy the flavors of Peru with this delicious and authentic Escabeche de Pollo made with tender chicken thighs, sweet potatoes, and spicy ají amarillo.

Recipe Image
Ingredients
4 unit chicken thighs
2 unit sweet potatoes
2 unit ají amarillo
1 unit red onion
3 unit garlic cloves
1 cup white vinegar
1 cup chicken broth
2 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
4 unit hard boiled eggs
1 cup olives
Instructions
  1. 1
    In a large pot, heat olive oil over medium heat.
  2. 2
    Season the chicken thighs with salt and pepper, then brown them in the pot for about 5 minutes per side. Remove and set aside.
  3. 3
    In the same pot, add diced red onion, minced garlic, and sliced ají amarillo. Cook until onion is translucent.
  4. 4
    Stir in the white vinegar, chicken broth, ground cumin, dried oregano, salt, and pepper. Bring to a simmer.
  5. 5
    Add the chicken thighs back to the pot, cover, and let it simmer for about 45 minutes or until chicken is cooked through.
  6. 6
    While the chicken is cooking, peel and cube the sweet potatoes. Boil them until tender, then set aside.
  7. 7
    Once the chicken is done, remove from heat and let it cool slightly. Add in the sweet potatoes, hard boiled eggs, and olives.
  8. 8
    Serve the Escabeche de Pollo warm with rice or boiled potatoes. Enjoy!