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Escabèche is made by soaking meat or seafood in an acidic marinade after cooking, allowing the addition of bright flavors without altering the texture of the meat. This Peruvian chicken escabèche is seasoned with aji amarillo, an orange-yellow chili ubiquitous to that country’s cuisine. In the U.S., the chilies are difficult to find fresh, but aji amarillo paste, sold in jars, is available in some well-stocked markets and specialty stores. The fruity, yet earthy flavor of aji amarillo is an important part of this dish, but if you cannot find the paste, use 1 or 2 seeded and finely minced jalapeños. Serve with garlic rice, slices of steamed sweet potato and peeled and halved hard-cooked eggs.
pounds bone-in chicken thighs, skin removed, trimmed and patted dry
Kosher salt and ground black pepper
01Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chicken in a single layer and cook on each side, without disturbing, until deep golden brown, 3 to 5 minutes per side. Add the broth and bring to a boil. Cover, reduce to low and simmer until a skewer inserted into the largest thigh meets no resistance, 10 to 15 minutes.
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