Escabeche de Pollo (Peruvian Pickled Chicken)

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Escabeche de Pollo (Peruvian Pickled Chicken) AI-generated image
35 minTotal time
MediumDifficulty
420kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Aji amarillo Use the listed yellow bell pepper for a milder flavor.
  • Chicken broth Use an equal amount of water with a small pinch of salt.
  • White vinegar Use an equal amount of apple cider vinegar.

Nutrition per serving

Estimated values for 1 serving, 420 kcal

Protein31 g
Carbohydrates13 g
Fat27 g

Fiber 2 g · Sugar 4 g · Sodium 720 mg

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Escabeche de Pollo is a vibrant Peruvian dish featuring tender chicken simmered in a tangy, spiced vinegar sauce with onions and aji amarillo. It's served at room temperature, perfect for a flavorful, refreshing meal.

Peruvian

Steps

  1. Season chicken thigh with salt and pepper.
  2. Heat olive oil in a skillet over medium heat. Brown the chicken on both sides, about 6 minutes total. Remove and set aside.
  3. In the same skillet, sauté red onion, aji amarillo, and garlic until fragrant and soft, about 3 minutes.
  4. Stir in cumin and mustard, cook 30 seconds more.
  5. Add vinegar and chicken broth, scraping any browned bits from the pan.
  6. Return chicken to pan, cover, and simmer on low for 10 minutes, flipping halfway through.
  7. Let the chicken cool to room temperature in the sauce to absorb flavors.
  8. Serve topped with olives, boiled egg halves, and fresh cilantro.

Tips for Escabeche de Pollo (Peruvian Pickled Chicken)

  • The sauce should look glossy, with softened onion slices that still hold their shape; avoid cooking them until they collapse.
  • Keep the chicken in one layer while simmering so the pieces cook evenly and stay coated in sauce.
  • Allow extra cooling time beyond the 35-minute cook time if you want the flavors to settle before serving at room temperature.

Drink pairing

A crisp, dry rosé
Its bright acidity complements the tangy vinegar sauce and balances the savory chicken and olives.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Serve chilled or bring to room temperature; if serving hot, reheat until steaming hot.

Frequently asked questions

Can I serve this straight from the refrigerator?
Yes. It can be served chilled, though letting it stand briefly makes the vinegar and spice aromas more noticeable.

How can I tell the chicken is done?
The thickest part should be opaque throughout, with no pink center, and the meat should feel tender when pierced.

Can I prepare it ahead?
Yes. Make it earlier the same day, cool promptly, then cover and refrigerate; add the egg, olives, and cilantro close to serving.
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