Escabeche de Pollo
ABOUT
There are many variations of this dish through out the world. This recipe is closer to my home country, Peru. This is one of my favorite dishes growing up and my mom taught me this dish after returning from living in the Bay Area many years ago. I tweaked the recipe here and there, and below is the current version of my Escabeche de Pollo recipe.
I hope you all enjoy it.
INGREDIENTS
Chicken
- 2 Chicken Thighs or legs
- Salt
- Pepper
- Cumin
- Olive Oil
Sauce
- 1 tablespoon of oil
- 1 Large yellow onion, cut in medium chunks
- 1/2 teaspoon of Peruvian Aji Amarillo
- 1 teaspoon of garlic
- 2 tablespoons of vinegar
- 1/3 cup of water
- Salt
- Pepper
Serve with
- Rice
For decoration
- Lettuce leafs
- Hard boiled egg cut in 1/4ths
INSTRUCTIONS
Chicken
- Marinate chicken with salt, pepper and cumin for 30 minutes or overnight.
- Fry chicken in a pan.
- Set chicken a side once cooked.
Sauce
- Add water to the pan where the chicken was fried. On medium heat, stir until bits of chicken stuck at the bottom are loose. Set aside.
- In a sauce pan, heat oil.
- Add onions.
- Once onions are translucent, add the Aji Amarillo. Stir.
- Add the garlic. Stir and make sure you don't burn the garlic.
- Add vinegar and stir.
- Add liquid from the frying pan and stir.
- Add salt and pepper to desired taste.
Putting all together
In the sauce pan, add the chicken. Cook in low heat for 15 - 20 minutes.
Serving
On a plate, place a leaf of lettuce. Add rice and place chicken with sauce on top. Add a slice of egg on top.