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How to Make Quick and Easy Peruvian Chicken - Escabeche de Pollo

Updated on November 12, 2015

Peruvian Escabeche has very many versions to choose from. After few experiments, which turned out to be successful, I have found that perfect recipe that works for me every time. This helped me tremendously to make the best of my time in the kitchen and prepare great, nutritious and completely natural meal for my family in just 45 minutes.

I honestly had no clue what Peruvian cuisine was until I tried few Peruvian dishes. I was really shocked how simple and natural all the ingredients are and how these simple ingredients can make your meal taste so good.

My favorite way of serving this chicken dish is with white rice but mashed potatoes or brown rice can be served with it as a side dish.

Total preparation time is about 45 min. Cook time is 30 min.


  1. 1 Whole chicken, about 4-5 pounds, cut into large pieces. I prefer to use organic chicken. I use only legs, thighs, wings and chicken breast for this recipe. Reserve the rest for the soup.
  2. 1 large or two small red onions, sliced into medium slices.
  3. 4 cloves of garlic, roughly chopped
  4. 1 medium red bell pepper, sliced
  5. 1 small 6 oz. can of tomato paste
  6. 5 tablespoons of red wine vinegar
  7. 4 tablespoons for extra virgin olive oil
  8. 16 oz. of chicken broth. I prefer to use organic.
  9. About 1 teaspoon of salt.

Servings: 4-5 per this recipe.


Using big knife, cut the chicken into large pieces. Large pieces of chicken breast should be cut in half. All of the pieces should be about the same size to cook evenly. I prefer to keep some of the skin on the chicken to give it a bit of crisp during frying. If you totally hate having skin on your chicken, peel and cut the skin off. Season the chicken with about 1/2 teaspoons of salt and set aside. The rest of the salt, about 1/2 teaspoon, can be reserved and added to your dish later. There is plenty of salt in my dish since I use regular chicken broth, not low-sodium. More salt can be added to your dish according to your taste.

Peel the onions, slice them into medium size slices and set aside in the big bowl. Peel the garlic and chop roughly. I prefer to have larger pieces of garlic in this recipe to give more of the zesty flavor to the dish. Clean the red bell pepper from seeds and slice it into medium size slices as well. The goal is to keep all of the slices about the same size. Set all of the vegetables aside.

For the next steps you will need a large frying pan and a large cooking pot.

Using large size frying pan, add about 2 tablespoons of extra virgin olive oil to the pan, heat on medium high. Wait for the oil to get hot. Don't overheat the oil.

Tip: Always allow the oil to heat on the frying pan before adding any meat for frying. This allows all of the juices from the meat to be sealed properly inside, making your meat tender and juicy.

Add the chicken to the heated frying pan and fry on each side for about 2 -3 min or until the chicken turns crispy brown. Do not overcook the chicken because the goal here is to just seal the juices in the meat and crisp the chicken on the sides. It doesn't need to be completely cooked before going into the pot.

Meanwhile, add the remaining 2 tablespoons of extra virgin olive oil to the cooking pot and heat it on medium high. When the oil gets hot, add the vegetables all together - red onions, red peppers and garlic. Cook for about 2-3 min until the vegetables will start turning transparent.

When your chicken is done cooking in the frying pan, take it out and set aside on the separate plate. Discard the oil after frying chicken.

After cooking your vegetables for about 2-3 min, add a small can of tomato paste, vinegar and chicken broth to your vegetables and give it a good stir to incorporate all of the ingredients. Your sauce should be a bit thick but not too much. Bring your sauce to boil and add the pieces of crisped chicken to your pot. Submerge the pieces of chicken into the pot mixing everything all together. Reduce the heat to low. Cover the pot with the lid and set the timer for 30 min.

Check on your dish about every 10 min, stir it, mixing all of the ingredients together and making sure that your chicken is covered with the sauce while cooking. You will also need to make sure that your sauce is bubbling slowly on low heat.

How to Serve

Serve with white or brown rice. On occasion, I serve my delicious Peruvian chicken with mashed potatoes.


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    • A Secret Fanfare profile image

      Nievs 5 months ago from Rizal, the Philippines

      Peruvian cuisine has becoming more popular in many parts of the world. Thanks for sharing it!

    • ketage profile image

      ketage 2 years ago from Croatia

      My mother has been cooking this dish for us since I was young, I never knew it was Peruvian. I will check out more Peruvian dishes and see what else I can find, thanks for sharing this recipe.

      PS: We usually just use red wine instead of red wine vinegar :)