Escabeche de pollo
Escabeche de pollo belongs to a family of dishes with Spanish influence in which the main ingredient is marinated in acid, usually vinegar.
Servings 4
Ingredients
- 2-3 tbsp extra virgin olive oil
- 8 chicken 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
To serve
- boiled or baked sweet potato
- lettuce optional
- rice optional
Instructions
- 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.