Escabeche is a very popular dish in Peruvian cuisine, known for its distinctive flavor thanks to ingredients like chili peppers, onions, and vinegar. In Peru, escabeche is prepared with various types of meat, and there’s even a vegetable version. It is often served at family gatherings and can be enjoyed either hot or cold. Today, we bring you this simple yet delicious recipe for chicken escabeche, which is very easy to prepare and can be...
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Season the chicken pieces with salt and pepper.
Place the chicken in a mixture of water, wine vinegar, and salt, and let them marinate for about 30 minutes.
Drain the chicken pieces and fry them in the oil. Set aside.
Prepare a sauté by cooking the garlic, onions, and yellow chili pepper. Season with salt, pepper, oregano, and cumin.
Sauté until the onions become translucent. Add the wine vinegar and check the seasoning. Let it cook for 10 minutes to intensify the flavors. Add more vinegar if necessary.
Serve with lettuce leaves or steamed potatoes and garnished with olives and half a boiled egg per serving.
You can substitute chicken with other types of meat like fish or pork for a different variation of escabeche.
Serve the dish either hot or cold, depending on your preference.
Adjust the amount of vinegar to suit your taste; some prefer a more tangy flavor.
Can I use a different type of meat for this recipe?
Yes, you can substitute chicken with fish, pork, or even prepare a vegetable version of escabeche.
How should I serve chicken escabeche?
Serve it with lettuce leaves or steamed potatoes, garnished with black olives and half a hard-boiled egg per serving.
Can I make this dish ahead of time?
Yes, chicken escabeche can be prepared ahead of time and served cold or reheated.
What can I use if I don’t have yellow chili peppers?
You can substitute yellow chili peppers with other mild chili peppers or bell peppers for a similar flavor.
Is this dish spicy?
The dish has a mild spice level due to the chili peppers, but you can adjust the amount of chili to suit your taste.
