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–+ servings

Escabeche de Pollo

A tangy coastal classic: chicken braised with softened onions, aji amarillo, and vinegar, traditionally served warm or at room temperature.
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 2 onions thinly sliced
  • 3 cloves garlic sliced
  • 3 tbsp aji amarillo paste
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 1 tsp ground cumin
  • 1 bay leaf
  • Sea salt and black pepper
  • 2 hard-boiled eggs and black olives for garnish (optional)

Instructions

  • Season the chicken and brown on both sides in olive oil in a Dutch oven. Remove and set aside.
  • Sauté the onions and garlic in the same pot until soft, about 8 minutes.
  • Stir in the aji amarillo paste and cumin.
  • Add the vinegar, broth, and bay leaf, scraping up any browned bits.
  • Return the chicken to the pot, cover, and simmer 20–25 minutes, until cooked through.
  • Remove the bay leaf and serve warm or chilled, garnished with egg and olives.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 28g | Fat: 19g | Fiber: 1g
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