Escabeche de Pollo
This Peruvian chicken builds chicken thighs, aji amarillo paste and black olives into a proper meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Season the chicken thighs with salt, pepper, and half the cumin, then brown them in hot oil on both sides until golden, around 8 minutes total, and set aside; they will finish cooking later.
- In the same pan, soften the minced garlic, then stir in the aji amarillo paste, the remaining cumin, and the oregano, frying for 2 minutes until aromatic.
- Cut the onions into thick wedges, add them to the pan with the bay leaf, and toss over high heat for 3 to 4 minutes so they soften slightly but keep some bite and structure.
- Pour in the vinegar and a splash of water, return the chicken to the pan, cover, and simmer gently for 15 to 20 minutes until the chicken is cooked through to an internal 74C and the onions are tangy and tender.
- Taste the sauce and balance the acidity with a pinch of salt or sugar as needed, then remove from the heat and let it cool, as escabeche tastes best made ahead and rested.
- Serve at room temperature or lightly chilled, topped with wedges of hard-boiled egg and black olives, alongside boiled potato or rice.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Escabeche de Pollo
- Anticuchos Beef
- Ceviche Seafood
- Chupe de Camarones Seafood
- Lomo Saltado Beef
Tips & common questions
How long does Escabeche de Pollo take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Escabeche de Pollo is an original Peruvian recipe developed in-house by Consomee. Photo: Escabeche de pollo Peru.jpg by MiguelAlanCS, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.