A Peruvian criollo classic of golden chicken covered with onion, yellow chili, and a red ají panca vinegar sauce. Acidity leads the dish, balanced by sweet potato, egg, and olives while the onions keep some bite. Delicious freshly made and even better after a short rest.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the red onion into thick slices and the yellow chili into strips. Pat the chicken pieces very dry and season them with half of the cumin, half of the black pepper, and one-third of the salt. Lightly coat the chicken in flour, shaking off the excess.
Heat most of the vegetable oil in a wide skillet over medium-high heat. Brown the chicken in batches for 6 to 7 minutes per side, until deeply golden and fully cooked next to the bone; if using a thermometer, the center should reach 74°C. Remove and set aside.
Remove the excess oil from the skillet, leaving only the remainder. Add the garlic, ají panca paste, remaining cumin, remaining black pepper, and bay leaf. Cook over medium-low heat for 6 to 8 minutes, stirring to prevent sticking, until the mixture is deep red, glossy, and no longer smells of raw chili paste.
Add the onion and yellow chili, pour in the red wine vinegar and chicken stock, and add the remaining salt. Cook over medium heat for 4 to 5 minutes. The onion should become glossy and slightly tender while still retaining some bite. Return the chicken to the skillet, spoon the sauce over it, and cook for 2 more minutes; turn off the heat and finish with the dried oregano.
While finishing the escabeche, cook the yellow sweet potato until tender but not falling apart and hard-boil the eggs for 10 to 12 minutes; peel both. Arrange the lettuce on a platter, place the chicken on top, and generously cover it with the onions and sauce. Let everything rest for 15 minutes so the acidity settles and the chicken absorbs the flavors.
Serve each piece with sliced sweet potato, hard-boiled egg, and black olives. It can be served warm or at room temperature. And that is it! The onion should still have life, the chicken should be well coated, and the vinegar should remain clearly present without erasing the ají panca. 😌
