Chicken Escabeche | Christopher Kimball’s Milk Street

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Milk Street Recipe

Chicken Escabeche

50 minutes plus resting

Chicken Escabeche

Escabeche 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 escabeche 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.

4

Servings

Tip

Don't use regular chili powder instead of pure ancho chili powder. Regular chili powder is a spice blend, whereas ancho chili powder contains only ancho chilies.

50 minutes

plus resting

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