Category: dinner & lunch
Servings: 4
Prep Time: 30 min
Cook Time: 1 hr
Total Time: 1 hr 30 min
Total Time: 1 hr 30 min
Description
Enjoy the flavors of Peru with this delicious and authentic Escabeche de Pollo made with tender chicken thighs, sweet potatoes, and spicy ají amarillo.
Ingredients
4 unit chicken thighs
2 unit sweet potatoes
2 unit ají amarillo
1 unit red onion
3 unit garlic cloves
1 cup white vinegar
1 cup chicken broth
2 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
4 unit hard boiled eggs
1 cup olives
Instructions
- Step 1. In a large pot, heat olive oil over medium heat.
- Step 2. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5 minutes per side. Remove and set aside.
- Step 3. In the same pot, add diced red onion, minced garlic, and sliced ají amarillo. Cook until onion is translucent.
- Step 4. Stir in the white vinegar, chicken broth, ground cumin, dried oregano, salt, and pepper. Bring to a simmer.
- Step 5. Add the chicken thighs back to the pot, cover, and let it simmer for about 45 minutes or until chicken is cooked through.
- Step 6. While the chicken is cooking, peel and cube the sweet potatoes. Boil them until tender, then set aside.
- Step 7. Once the chicken is done, remove from heat and let it cool slightly. Add in the sweet potatoes, hard boiled eggs, and olives.
- Step 8. Serve the Escabeche de Pollo warm with rice or boiled potatoes. Enjoy!