Peruvian Chicken Escabeche: Pickled, Spicy Marinade with Bold Flavors

Peruvian Chicken Escabeche is a lively and flavorful dish that brings together tender chicken with a tangy, spicy marinade made from vinegar, garlic, onions, and the distinctive heat of Peruvian aji amarillo peppers. The chicken is soaked in this zesty pickling sauce, which enhances the flavors and creates a deliciously unique dish that’s perfect for any occasion. Whether served warm or chilled, this vibrant chicken recipe is sure to awaken your taste buds with its bold and savory profile.

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Number of Servings: 4 servings
• Serving Size: 1 chicken thigh or breast with sides

Nutritional Information (Per Serving)

• Calories: 280 kcal
• Protein: 30g
• Carbohydrates: 8g
• Fat: 14g
• Sodium: 350mg
• Fiber: 2g
• Sugar: 4g

Note: This dish is low in carbohydrates and high in protein, making it a great choice for those looking for a flavorful, balanced meal. The tangy marinade adds depth without excess calories.

Ingredients List

For the Chicken Escabeche:

• 4 boneless, skinless chicken thighs or breasts
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1-2 Peruvian aji amarillo peppers, seeds removed and thinly sliced (or use jalapeño for a substitute)
• 1/2 cup white vinegar
• 1/4 cup orange juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 bay leaf
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

For the Optional Side:

• Steamed rice or roasted potatoes
• Sliced avocado, for garnish (optional)

Detailed Method of Preparation

1. Season the Chicken:

• Pat the chicken thighs or breasts dry with a paper towel. Season them with salt and pepper on both sides.

2. Cook the Chicken:

• In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the pan and set aside.

3. Prepare the Escabeche Marinade:

• In the same skillet, add the sliced onion, minced garlic, and aji amarillo peppers (or jalapeños). Cook for about 3-4 minutes until the onions begin to soften.
• Stir in the ground cumin, paprika, turmeric, and a pinch of salt. Let the spices bloom for about 1 minute, releasing their fragrance.

4. Add the Pickling Liquid:

• Pour in the white vinegar, orange juice, and chicken broth. Stir to combine, scraping up any brown bits from the bottom of the pan. Add the bay leaf to the mixture and bring it to a simmer.
• Let the marinade simmer for about 5-7 minutes, reducing slightly and infusing the flavors.

5. Marinate the Chicken:

• Return the cooked chicken to the pan, nestling it into the marinade. Let the chicken simmer in the liquid for another 5 minutes to absorb the flavors, flipping the chicken halfway through. The chicken should be well-coated with the pickling sauce.

6. Rest and Serve:

• Once the chicken has absorbed the flavors, remove it from the heat. Let the chicken rest for a few minutes before serving, allowing the juices to redistribute.
• Serve the Peruvian Chicken Escabeche with rice, roasted potatoes, or warm tortillas. Garnish with freshly chopped cilantro and lime wedges on the side for an added burst of freshness.

Tips for Culinary Success

• Substitute with Other Peppers: If you can’t find Peruvian aji amarillo peppers, you can substitute them with jalapeños or serrano peppers, though the flavor will vary. Aji amarillo adds a unique fruity heat that’s hard to replicate, so it’s worth searching for if you can.
• Let it Rest: For the best flavor, let the chicken marinate in the sauce for at least 10 minutes before serving. If you have time, refrigerate the dish for a few hours or overnight for the pickling flavors to really meld into the chicken.
• Serve Cold for a Twist: This dish can also be served cold, making it an excellent choice for a summer picnic or potluck. The pickled flavors develop even further as it chills, providing a refreshing and tangy option.
• Adjust the Heat Level: If you prefer a milder dish, use just one aji amarillo pepper or omit it entirely. For more heat, add an extra chili or a dash of hot sauce to the marinade.

Frequently Asked Questions (FAQs)

1. What is the best type of chicken to use for Chicken Escabeche?
Chicken thighs are preferred for their juiciness and flavor, but boneless, skinless chicken breasts will work too. If you use bone-in chicken, adjust the cooking time to ensure it’s fully cooked through.

2. Can I make Chicken Escabeche ahead of time?
Yes! This dish can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen as the chicken soaks in the pickled marinade.

3. Can I freeze Chicken Escabeche?
Yes, you can freeze the cooked chicken in the marinade for up to 3 months. Thaw overnight in the fridge before reheating and serving.

4. What should I serve with Chicken Escabeche?
It pairs well with steamed rice, roasted potatoes, or a simple salad with avocado, tomatoes, and cilantro. You can also serve it with a side of warm tortillas for a more substantial meal.

5. Can I make this dish vegetarian?
Yes, you can substitute the chicken with firm tofu or tempeh for a vegetarian version of Chicken Escabeche. Be sure to press the tofu to remove excess moisture before cooking, and follow the same process for marinating.

Peruvian Chicken Escabeche is a mouthwatering dish that brings together the perfect balance of tangy, spicy, and herby flavors. Whether you enjoy it warm or chilled, this dish is a delightful way to enjoy the bold tastes of Peruvian cuisine. With its vibrant marinade and tender chicken, it’s an unforgettable meal that’s sure to impress at your next dinner gathering.