Escabeche de Pollo - Peruvian Acid chicken stew
Escabeche de Pollo is a Peruvian chicken stew made with ají amarillo strips, red onion, ají panca paste, and red wine vinegar. Served at room temperature with boiled potatoes, hard boiled eggs, olives, and cilantro.
Servings 4 personas
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
- 500 gr Chicken Breast diced (1.1lb)
- 2 hard boiled eggs
- 2 cooked Potatoes
- 1/4 cup of Cilantro leaves
- Kalamata olives to garnish
- 1 teaspoon of Paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of black pepper
- 2 tablespoon of salt
- 2 tablespoon of sugar
Instructions
- 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. serve with cooked potatoes, Kalamata olives, some cilantro on top along with hardboiled eggs.
Notes
You can use chicken breast for a fast dish, or you can use other cuts of chicken for a more traditional Escabeche, up to you- just adjust the cooking time accordingly.
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