Escabeche de pollo

escabeche_de_pollo

Peruvian Escabeche de pollo, which translates to Pickled Chicken, is a traditional Peruvian dish that perfectly captures the vibrant and diverse flavors of Peru. The recipe features succulent chunks of chicken, slowly cooked in a fragrant broth infused with aromatic spices, and then marinated in a tangy vinegar sauce that packs a delightful punch.

The dish is a blend of indigenous Peruvian ingredients and Spanish colonial influence. The marination process, which is the most crucial step of the recipe, imparts a unique flavor profile that is hard to find in any other dish. Usually served as a cold appetizer or as a light lunch dish, Escabeche de pollo is perfect for a hot summer day or as a crowd-pleasing party dish.

Peru’s culinary culture is one of the most diverse and innovative in the world. Peruvian cuisine reflects a blend of Inca, European, African, and Asian flavors. The country boasts of a rich food culture that draws inspiration from its diverse geography, which ranges from the Andes mountains to the Amazon rainforest and the Pacific coast.

In Peru, food is not just a requirement but a way of life. The vibrant colors, bold spices, and unique cooking techniques make Peruvian cuisine a true gastronomic adventure. In recent years, Peruvian food has gained international praise and recognition, owing to the emergence of high-end Peruvian restaurants and celebrity chefs like Gaston Acurio.

Although Peruvian cuisine is diverse, there are certain dishes that are considered national treasures. Escabeche de pollo is one such dish. The colorful, tangy chicken stew is a Peruvian classic that has been enjoyed for generations. With every bite, Escabeche de pollo takes you on a flavorful journey to the heart of Peru, with its unique textures and aromas.

To make Peruvian Escabeche de pollo, you will need a few special ingredients. The main ingredient, of course, is chicken. You can use skinless, boneless chicken breasts or thighs. The other essential ingredients include garlic, onions, red bell peppers, vegetable oil, vinegar, chicken broth, bay leaves, cumin, aji amarillo paste, salt, and pepper. Aji amarillo is a spicy yellow Peruvian pepper that adds a distinct flavor and heat to the dish.

The preparation of Escabeche de pollo involves two critical phases: cooking the chicken and marinating it. To start, you will need to prepare the marinade by mixing vinegar, aji amarillo, salt, sugar, and pepper. Once the marinade is ready, brown the chicken in a skillet along with onions and garlic until the chicken is cooked through. All the chicken pieces should be browned and crispy but not overcooked.

Next, transfer the chicken, onions, and garlic along with the red bell peppers to a pot. Add the chicken broth, bay leaves, and cumin and bring the mixture to a boil. Afterward, reduce the heat and let the mixture simmer for around 30 minutes. This would allow all the flavors to meld together, resulting in a savory and aromatic broth.

Once the cooking is complete, remove the chicken and let it cool for a bit. Then, transfer the chicken into a container and pour the marinade over it. Let the chicken marinate overnight or for at least 4 hours to allow the flavors to infuse.

Peruvian Escabeche de pollo is a wonderfully versatile dish that can be served chilled as an appetizer or as a light lunch dish. You can also pair it with tart, piquant side dishes like pickled vegetables or use it as a stuffing for sandwiches or wraps. Overall, this tangy, savory dish is a delectable combination of classic Peruvian flavors that is sure to tantalize your taste buds.

Ingredients:

1 1/2 pounds of chicken breasts 2 cups vegetable oil 1/2 cup white onion, finely chopped 4 garlic cloves, minced 1 teaspoon cumin 1 teaspoon aji amarillo paste (Peruvian yellow chili paste) 1/2 cup white vinegar 1/4 cup water 1 tablespoon sugar 1/4 cup colorful carrots, julienned 1/4 cup red onion, julienned 1/4 cup red bell pepper, julienned 1/4 cup green beans, cut in thirds Salt and pepper to taste

Instructions:

  1. Boil the chicken breasts in a large pot of water for about 20 minutes, or until fully cooked. Set aside to cool, then shred the chicken with a fork or your hands.

  2. In a large frying pan, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic, and cook until slightly browned.

  3. Add the cumin and aji amarillo paste to the pan, stirring well until fragrant.

  4. Add the white vinegar, water, and sugar to the pan, stirring well to make the sauce.

  5. Add the julienned carrot, red onion, red bell pepper, and green beans to the saucepan, stirring well so that the vegetables are coated in the sauce.

  6. Add the shredded chicken to the pan, and stir well to allow the chicken to soak up the flavors of the sauce and vegetables.

  7. Season with salt and pepper to taste.

  8. Reduce the heat to low, cover the pan with a lid, and let the chicken mixture simmer for 10-15 minutes, stirring occasionally.

  9. Remove from heat and serve hot, garnished with fresh herbs or sliced avocado if desired. Enjoy your delicious Peruvian Escabeche de Pollo!