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Escabeche de Pollo

A Peruvian dish of seared chicken served in a tangy, spiced vinegar and aji amarillo pepper sauce with pickled red onions.

50 minMediumServes 4510 cal/serving

PeruvianDinnerStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-Free

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Ingredients

  • 2 lbs chicken thighs, patted dry
  • 1/4 cup vegetable oil
  • 2 large red onions, thickly sliced
  • 3 tbsp aji amarillo paste
  • 4 garlic cloves, minced
  • 1/2 cup red wine vinegar
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 hard-boiled eggs, halved
  • 8 botija olives

Instructions

  1. 1

    Season 2 lbs patted dry chicken thighs with 1 tsp salt and 1/2 tsp ground black pepper.

  2. 2

    Heat 1/4 cup vegetable oil in a large skillet over medium-high heat and sear chicken until golden on both sides, about 10 minutes.

  3. 3

    Remove chicken from skillet and ensure internal temperature reaches 165°F.

  4. 4

    In the same skillet, saute 4 minced garlic cloves and 3 tbsp aji amarillo paste for 2 minutes until fragrant.

  5. 5

    Add 2 large thickly sliced red onions, 1 tsp dried oregano, and 1/2 tsp ground cumin, stirring for 3 minutes until softened.

  6. 6

    Pour in 1/2 cup red wine vinegar and 1/2 cup chicken broth, bring to a simmer, then return chicken to skillet to warm through.

  7. 7

    Garnish with 2 halved hard-boiled eggs and 8 botija olives before serving.

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Questions

What is Escabeche de Pollo?

A Peruvian dish of seared chicken served in a tangy, spiced vinegar and aji amarillo pepper sauce with pickled red onions. This reference files it under Peruvian dinner: made on the stovetop, rated medium and about 50 minutes start to finish.

What internal temperature should Escabeche de Pollo reach?

For Escabeche de Pollo, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Can I skip the searing in Escabeche de Pollo?

Step 2 reads: "Heat 1/4 cup vegetable oil in a large skillet over medium-high heat and sear chicken until golden on both sides, about 10 minutes." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of aji amarillo in Escabeche de Pollo?

The entry for Escabeche de Pollo calls for 3 tbsp aji amarillo paste. In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I use chicken breasts instead of chicken thighs in Escabeche de Pollo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Escabeche de Pollo uses 2 lbs chicken thighs, patted dry.

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