Escabeche de pollo (Peruvian recipes)

Chicken and escabeche sauté.

Chicken escabeche is a typical Peruvian dish prepared with fresh escabeche and chicken prey. The way it is prepared makes it similar to many other Peruvian dishes, and because of its ingredients, it is considered a Creole dish prepared in a homemade way. An interesting fact about this dish is that it is very well known internationally, and mainly in Peru. 

Let's see how to prepare it!

Ingredients:

• 500 g chicken breast, cut into small pieces.
• 5 medium sized onions, and cut in thick feathers.
• 8 fresh olives, medium size.
• 2 boiled eggs, cut in half.
• 2 hot peppers, or chopped rocoto.
• 20 grams of freshly ground garlic.
• 20 grams of ground aji panca bell pepper.
• Vegetable oil.

Recipe procedure.

1. In a frying pan, add 30 ml of vegetable oil, and together with it; the aji panca, and the fresh ground garlic. Sauté, and make a dressing with the hot oil.
2. Then add the chopped onion, and do not forget to move it from one side to the other, to make it take consistency.
3. Let it brown for 10 seconds, and then add the chicken pieces. During this time add a pinch of white vinegar and let it cook.
4. Finish cooking when the chicken pieces have a light brown crunchy texture (as in the photo).
5. Serve with two olives, pieces of boiled egg, and the chopped aji for a better tasting.

Ají panca, ingredient.

Note: The aji panca, is a special Peruvian chili bell pepper, which is used to season our meals, and is used to give a touch of spiciness to our stews. It is made from red pickles and spicy aji panca.

Video of the preparation in Spanish.