Escabeche de Pollo Peruano
Peruvian marinated chicken with a tangy vinegar sauce, served cold with crisp vegetables and olives. Bold, bright flavors in a simple, make-ahead dish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 248
- Protein
- 32g
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- ¾ cup White vinegar
- 1 large Yellow onion
- 1 large Red bell pepper
- ½ cup Kalamata olives
- ¼ cup Fresh cilantro
- 1 tablespoon Ají amarillo paste
- ½ teaspoon Cumin
Instructions
- 1
Place chicken breasts in large pot and cover with water.
- 2
Bring to boil over high heat, then reduce to medium.
- 3
Simmer chicken 15–18 minutes until internal temp reaches 165°F.
- 4
Remove chicken to cutting board and let cool 5 minutes.
- 5
Shred or slice chicken into bite-sized pieces.
- 6
Thinly slice onion and bell pepper into rings.
- 7
In large bowl, whisk together vinegar, ají amarillo paste, and cumin.
- 8
Add cooked chicken to vinegar mixture and stir to coat.
- 9
Add onion, bell pepper, and olives to bowl.
- 10
Toss gently until all ingredients are combined.
- 11
Cover and refrigerate at least 2 hours before serving.
- 12
Garnish with fresh cilantro just before serving.
Tools you’ll need
- Large pot with lid
- Cutting board
- Chef's knife
- Large mixing bowl
- Whisk
- Meat thermometer
- Serving spoon
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