Escabeche de pollo belongs to a family of dishes with Spanish influence in which the main ingredient is marinated in acid, usually vinegar.
In Perú, escabeche dishes contain thick slices of red onion, vinegar and Peruvian chillies, either amarillo, panca or both. Escabeche de pollo (chicken escabeche) is usually served at room temperature with boiled potatoes or sweet potatoes and/or rice. When I was growing up, it was a common dish to serve at parties (a party in Perú is not a party if there’s no dancing and no food).
Escabeche de pollo
- 2-3 tbsp extra virgin olive oil
- 8 drumsticks
- 1 red onion, cut in thick slices
- 1 tsp minced garlic
- 2 tbsp ají amarillo paste
- 2 tbsp ají panca paste
- 1/3 cup red wine vinegar
- salt and pepper
- 2 boiled eggs
- 4 botija or kalamata olives
- boiled or baked sweet potato
- lettuce (optional)
- rice (optional)
- Heat oil in a large saucepan. Season drumsticks with salt and pepper and pan-fry on all sides for about 10 minutes. Reserve.
- Make sure there’s still some oil on the pan, otherwise add a little more. Add onion, cook for a minute or two, stirring often.
- Lower heat, add garlic, ají amarillo and ají panca. Stir and cook for a few minutes.
- Add vinegar and chicken to the pan, cover and let simmer for 20 minutes.
- Serve warm or at room temperature with half a boiled egg, an olive, cooked sweet potato. Lettuce leaves and cooked white rice are also options.