Hello lovely readers!, today I will share with you one of the most delicious dishes in Latin American, I am talking about “Escabeche” a simple stew made with chili, onions, and something acid like vinegar or lime, this time I am sharing with you the Peruvian Version, this dishes my favorite chili the “Amarillo Chili” in strips but you can replace it with any chili of your preference or you can use pepper instead.
Links for the ingredients/tools I use on this recipe will be at the bottom of the post
“Escabeche de Pollo” | Servings: 4
Ingredients:
- Vegetable Oil
- 2 Red/Yellow onions in wedges (Heart removed)
- 1 Big Chili/ pepper in Julianne (no seeds, no veins)
- 1 Garlic Clove
- 1 Tablespoon of “Aji Panca Paste”
- 1/2 Cup of red vinegar or red wine
- 1/4 Cup of chicken stock
- 1 bay leaf
- 1 Chicken Breast diced
- 2 hard boiled eggs
- 2 cooked Potatoes
- 1/4 Cup of Cilantro leaves
- Kalamata olives to garnish
- 1 Tablespoon of Paprika
- 1 Teaspoon of cumin
- 1 A teaspoon of black pepper
- 2 Tablespoon of salt
- 2 Tablespoon of sugar
Steps:
- In a bowl add 1 tbsp of sugar, salt , some ice and 1.5 cups of water, soak your onions in the mix for at least 15 min, this will make them more crispy and less bitter.
- Sprinkle some salt , pepper to your chicken, in a hot pan add some oil and cook your chicken 3 min per side. then reserve
- In the same pan add your onions,chili/pepper,garlic ,Aji Panca paste and let them cook in low/medium temp for at least 5 min.
- Add your chicken back, add vinegar, chicken stock, bay leaf and bring it to a boil then add the rest of seasoning, turn off the heat and let it rest for at least 5 min and its good to go!
This dish is served with cooked potatoes , Kalamata olives, some cilantro on top along with cooked eggs, some people like to add some lettuce , I added some cherry tomatoes just to add a little bit of freshness and sweetness, Try this at home, I know you will like it.
Tools/Ingredients that we used on this recipe:
