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  • Writer's pictureCecilia Tupac

Escabeche de Pollo Recipe: Peruvian Pickled Chicken

Escabeche de Pollo Peruvian Recipe

Looking for a quick and easy chicken dish that combines acidic and spicy flavours? Escabeche de Pollo is a beloved Peruvian dish renowned for its deep, rich flavours, perfectly balancing the acidity of vinegar with the heat of chili peppers like Aji Amarillo and Aji Panca.

If you're interested in learning more about the history of this dish and how you can prepare a delicious Escabeche de Pollo, read on!

What is Escabeche de Pollo?

Escabeche: Pickled Vegetables

Escabeche is a term you may have heard in Spanish or Latin American cuisine, translating to "pickle." In its simplest form, Escabeche refers to savoury dishes, usually meat or fish, that are cooked or "pickled" in an acidic sauce, typically vinegar, and flavoured with a variety of spices. This style of cooking not only imparts a tangy flavour but also acts as a natural preservative, keeping the food fresh longer.

In Peru, both Escabeche de Pollo (Pickled Chicken) and Escabeche de Pescado (Pickled Fish) are popular dishes that have adopted this cooking style. These dishes are prepared in households and restaurants throughout Peru. The marinated chicken is typically served with boiled potatoes, eggs, olives, lettuce, and thin slices of Aji Amarillo peppers, providing an array of different colors and flavors.

The History of Escabeche de Pollo

The origin of the word "Escabeche" is believed to be from the Persian language, deriving from the word "Sikbaj," which referred to a meat dish cooked in vinegar and spices. Following the Islamic conquest of the Iberian Peninsula in the 8th century, the Moors brought new culinary techniques and spices to Spain, and this cooking technique became part of Spanish, and subsequently Latin American, cuisine.

When the Spanish arrived in Peru, natives adopted these techniques and amended the dish using a mix of local ingredients and flavours, most notably Aji Amarillo and Aji Panca, creating a dish that is uniquely Peruvian.

Today, this popular dish is enjoyed by families and served in restaurants and parties nationwide.

How to Prepare Escabeche de Pollo

To prepare a delicious Peruvian-style Escabeche de Pollo, follow the steps outlined below:

  1. Chop the Vegetables: Slice the onions and Aji Amarillo peppers and place them in a large bowl. Add vinegar and let them sit for a few minutes.

  2. Marinate the Chicken: Season the chicken with salt, pepper, and cumin. Brown the chicken by frying it in oil for a few minutes and then remove from the pot.

  3. Fry the Vegetables: In the same pot, fry the onions over low-medium heat and then add the garlic paste. Next, add the Aji Amarillo paste and the Aji Panca paste.

  4. Re-add the Chicken: Place the chicken back in the pot, mixing it with the sauce, and then add chicken stock, allowing it to cook through.

  5. Add the Pickled Onions and Peppers: Return the pickled onions and peppers to the pot and cook for an additional 2-3 minutes.

  6. Serve: Serve the Escabeche with lettuce, boiled eggs, sweet potato, or white rice.

Escabeche de Pollo Recipe

Prefer to watch the recipe being made? Click on the video below to see exactly how to prepare a delicious Escabeche de Pollo.

Ingredients for Peruvian Chicken Escabeche:

  • 6 pieces of chicken (seasoned with salt, pepper, cumin and garlic paste)

  • 100 gr of flour

  • 1/2 cup of vinegar

  • 2 red onions

  • 1 1/2 aji amarillos (or normal yellow bell peppers)

  • 4 tablespoons of aji panca paste

  • 1 tablespoon of aji amarillo paste

  • 1 tablespoon of garlic paste

  • 1 teaspoon of dried oregano

  • 30 gr of white sugar

  • 2 cups of water or chicken stock

  • Salt, pepper, cumin to taste

To thicken the sauce:

  • 1 tablespoon of cornflour

  • 5 tablespoons of water


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