Peruvian Escabeche de Pollo Recipe

Escabeche de Pollo is a Peruvian chicken-based dish made with onions, garlic, boiled potatoes, and eggs. Otherwise known as Peruvian pickled chicken, the dish is characterized by the use of vinegar or citrus, which pickles the chicken once it’s cooked, and then honey is added which creates a unique sweet and sour flavor. 

Origin and Cultural Significance

Escabeche originated in Spain but is eaten all over South and Central America, as well as in Portugal, France, and the Philippines.

The dish was brought to Peru by the Spanish during the colonial era, and has evolved to include local ingredients. It is particularly popular during festive occasions and family get-togethers. 

Escabeche, in simple terms, is a mixture of honey, onions, and vinegar with a type of protein added. Variations of the dish include fish, chicken, and vegetable escabeche. 

For escabeche de pollo, the chicken is first cooked before being left to marinate in the vinegar mixture overnight, before being served cold the next day.

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Peruvian Escabeche de Pollo

Yield: 4

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Escabeche de Pollo is a chicken-based dish made with onions, garlic, boiled potatoes, and eggs.

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Ingredients

• Chicken thighs (bone-in) - 4
• Red onion (sliced) - 2
• Garlic (minced) - 4 cloves
• Vinegar - 1/2 cup
• Aji panca paste - 2 tbsp
• Bay leaves - 2
• Boiled potatoes (sliced) - 4
• Hard-boiled eggs (halved) - 2
• Vegetable oil - 2 tbsp
• Fresh parsley (chopped, for garnish) - 2 tbsp
• Salt and pepper - to taste

Instructions

1. Season the chicken thighs with salt and pepper.
2. Heat vegetable oil in a large pot over medium heat. Brown the chicken thighs on both sides.
3. Add red onion and garlic to the pot, and cook until the onions are softened.
4. Stir in the aji panca paste, vinegar, and bay leaves. Simmer for 10-15 minutes until the chicken is fully cooked and the flavors are well combined.
5. Serve the chicken with slices of boiled potatoes and halved hard-boiled eggs.
6. Garnish with chopped parsley.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 529Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 260mgSodium: 346mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 37g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.