Escabeche de Pollo Peruvian
“Fried chicken pieces smothered in a tangy stew of red onions wilted in vinegar and aji amarillo, garnished with boiled egg, olives and sweet potato.”
Where it comes from
A Spanish-introduced vinegar-preservation technique adapted into a Peruvian criollo favorite; escabeche as fish or chicken marinated in vinegar and cooked with onions.
On the plate
Bright, sharp and savory, the vinegar-soft onions sing against the crisp-edged chicken. Aji amarillo adds fruity heat, while sweet potato and olive provide sweet-and-salty counterpoints. Tangy and bold, it wakes up the palate.
How it works
Wilting onions briefly in vinegar tames their sharpness while keeping crunch, and the acidic sauce both seasons and lightly 'cooks' the fried chicken, balancing its richness.
Variations
Escabeche de pescado (fish), with rabbit (conejo), or served cold as a starter.
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓30 min active · 15 min waiting
How it's made
8 steps · Show ↓- 110 min
Season and fry the chicken pieces until golden, then set aside.
- 22 min
Cut red onions into thick wedges.
- 35 min
Saute the onions with aji amarillo paste just until they soften.
- 44 min
Add vinegar, oregano and a splash of stock and bring to a simmer.
- 54 min
Return the chicken and warm it through in the sauce.
- 63 min
Let the onions wilt but stay slightly crisp.
- 71 min
Plate the chicken topped with the onion sauce.
- 81 min
Garnish with boiled egg, black olives and steamed sweet potato.
