Escabeche de Pollo
Peruvian Pickled Chicken
A classic Peruvian dish featuring tender, fried chicken pieces bathed in a vibrant, tangy escabeche sauce made with pickled onions, ají amarillo, and vinegar. This dish, with its colonial heritage, is delicious served cold or at room temperature, making it perfect for picnics or as a refreshing main course.
🧂 Ingredients
- 1 kg Chicken pieces(Use a mix of bone-in pieces like thighs, drumsticks, and breasts for best flavor and texture. Cut larger pieces in half if desired.)
- 1/2 cup All-purpose flour(For dredging the chicken.)
- 1 tsp Salt(For seasoning the flour.)
- 1/2 tsp Black pepper(Freshly ground, for seasoning the flour.)
- 1/2 cup Vegetable oil(Or other neutral high-heat oil, for frying.)
- 3 large Red onions(Thinly sliced into half-moons.)
- 3 tbsp Ají amarillo paste(Adjust to your spice preference. Available in Latin American markets or online.)
- 100 ml White vinegar(Or apple cider vinegar for a slightly different tang.)
- 100 ml Water
- 2 cloves Garlic(Minced.)
- 1 tsp Cumin seeds
- 1 Bay leaf
- 3 Hard-boiled eggs(Sliced or quartered for garnish.)
- 1/2 cup Black olives(Pitted, preferably Botija olives if available, for garnish.)
- 1/4 cup Fresh cilantro or parsley(Chopped, for garnish.)
👨🍳 Instructions
- 1
Prepare the chicken: Pat the chicken pieces thoroughly dry with paper towels. In a shallow dish or plastic bag, combine the flour, salt, and pepper. Dredge each chicken piece in the seasoned flour, ensuring it's evenly coated. Shake off any excess flour.
⏱️ 5 minutes - 2
Fry the chicken: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering (about 180°C / 350°F). Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 74°C (165°F). Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.
⏱️ 20 minutes - 3
Prepare the pickled onions: While the chicken is frying or resting, place the thinly sliced red onions in a heatproof bowl. In a small saucepan, combine the vinegar, water, minced garlic, cumin seeds, and bay leaf. Bring to a simmer over medium heat and cook for 2-3 minutes until fragrant. Pour the hot liquid over the sliced onions. Let them steep and pickle for at least 10 minutes, stirring occasionally, until they soften slightly and turn a vibrant pink.
⏱️ 15 minutes - 4
Make the escabeche sauce: In the same saucepan used for the onions (no need to wash), add the ají amarillo paste. Stir in the steeped pickled onions and their pickling liquid (discard the bay leaf). Add the ají amarillo paste to the pan with the onions and their liquid. Stir well to combine. Simmer gently over low heat for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt if needed.
⏱️ 10 minutes - 5
Assemble the dish: Arrange the fried chicken pieces in a single layer in a shallow serving dish or container. Spoon the warm escabeche sauce generously over the chicken, ensuring all pieces are coated. Scatter the pickled onions evenly over the chicken and sauce. Garnish with the sliced hard-boiled eggs and pitted olives. Sprinkle with fresh chopped cilantro or parsley just before serving.
⏱️ 5 minutes
💡 Pro Tips
- ✓For best results, allow the Escabeche de Pollo to rest for at least 30 minutes at room temperature, or chill it in the refrigerator for a few hours. The flavors meld beautifully as it sits.
- ✓This dish is traditionally served cold or at room temperature, making it an excellent make-ahead option for picnics, potlucks, or light lunches.
- ✓The ají amarillo paste provides a unique fruity heat. If you can't find it, a mix of mild yellow chili paste and a pinch of paprika can be a substitute, though the flavor will differ.
- ✓Ensure the chicken is well-drained after frying to prevent the escabeche sauce from becoming too oily.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Escabeche de Pescado: Substitute firm white fish fillets (like sea bass or cod) for chicken. Lightly flour and pan-fry or bake the fish until just cooked through before layering with the escabeche.
- Spicier Version: Add a finely chopped fresh ají amarillo pepper (seeds removed for less heat) or a pinch of cayenne pepper to the escabeche sauce for extra spice.