Peruvian Chicken Escabeche (Escabeche de Pollo)
Escabeche de pollo Say it: es-ka-BEH-cheh deh PO-yo
Escabeche de pollo is a classic Peruvian dish featuring tender chicken simmered in a bright, tangy sauce made with vinegar, onions, aji amarillo, and spices. The name "escabeche" refers to the pickling-style preparation that gives the dish its characteristic sweet-sour flavor. It is popular throughout Peru as a comforting family meal, often enjoyed at lunch or dinner with a side of rice. The bold yellow color from the aji peppers and the contrast of crisp onions make it both visually striking and deeply satisfying.
Peruvian Chicken Escabeche (Escabeche de Pollo)
Escabeche de pollo
Pronounced es-ka-BEH-cheh deh PO-yo
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Season the chicken pieces generously with salt and black pepper on all sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces skin-side down first until golden, about 5-6 minutes per side. Remove and set aside.
In the same pan, reduce heat to medium and add the sliced red onions. Cook, stirring occasionally, until they soften and become translucent but still retain some bite, about 4 minutes.
Add the minced garlic, aji amarillo paste, cumin, oregano, and paprika. Stir and cook for 1-2 minutes until fragrant and the oil turns a vibrant yellow.
Pour in the white vinegar, chicken broth, bay leaves, and sugar. Stir to combine and bring the mixture to a simmer.
Return the browned chicken to the pan, nestling the pieces into the sauce. Cover and simmer gently for 25-30 minutes until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt if needed. Remove bay leaves. If using, gently stir in the olives during the last 5 minutes of cooking.
Transfer to a serving platter. Garnish with quartered hard-boiled eggs (if using), chopped cilantro or parsley, and a few extra onion rings from the sauce.
Regional variants
Some coastal versions add a splash of white wine to the sauce, while others incorporate sliced carrots or bell peppers for extra sweetness and color. Modern adaptations may use boneless chicken breasts for quicker cooking.
Cook's notes
- Aji amarillo paste gives the authentic fiery yellow color and flavor; look for it in Latin markets or online. A pinch of turmeric can help with color if unavailable.
- The dish tastes even better the next day after the flavors meld; refrigerate overnight and gently reheat.
- Traditional versions sometimes include yuca or sweet potato; add cubed boiled yuca to the sauce for a heartier meal.
Serve with
Steamed white rice and boiled or fried sweet potato slices; a cold beer or chicha morada pairs well.
Make ahead and storage
Can be made up to 2 days ahead and refrigerated; reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.
