Escabeche de Arequipa

Introduction to Escabeche de Arequipa

Escabeche de Arequipa is a traditional Peruvian dish originating from the region of Arequipa. Known for its rich cultural heritage, Arequipa's cuisine is a melting pot of indigenous flavors and Spanish influences. The dish is characterized by its vibrant colors and tangy taste, resulting from the marinating process. Often served cold, it is a popular choice for festive occasions and family gatherings in Peru. Escabeche historically refers to a method of preserving food in a marinade made from vinegar and spices, a technique brought over by the Spanish during the colonial era.

Ingredients

• Chicken - 1 whole, cut into pieces
• Onion - 2 large, sliced
• Garlic - 4 cloves, minced
• Red bell pepper - 1, sliced
• Yellow chili pepper (aji amarillo) - 2, seeded and sliced
• Vinegar - 1 cup
• Olive oil - 1/2 cup
• Black pepper - to taste
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Boiled eggs - 2, sliced
• Lettuce leaves - for garnishing
• Olives - a handful, for garnishing

Preparation

Step 1: Prepare the Chicken

Cut the whole chicken into serving pieces. Season the chicken with salt, black pepper, cumin, and paprika. Let it marinate for at least 30 minutes in the refrigerator to allow the flavors to penetrate the meat.

Step 2: Sauté the Vegetables

In a large pot, heat half the olive oil. Add the sliced onions and garlic. Cook until the onions are soft and translucent. Add the red bell pepper and yellow chili peppers. Stir well and cook for another 5 minutes until the peppers soften.

Step 3: Cook the Chicken

In a separate pan, heat the remaining olive oil over medium-high heat. Add the marinated chicken pieces and sear each side until golden brown. This will lock in the juices and add a rich flavor to the meat.

Step 4: Combine and Marinate

Transfer the seared chicken pieces to the pot with the sautéed vegetables. Pour in the vinegar, ensuring the chicken and vegetables are submerged. Bring to a simmer, then cover and let cook for about 40 minutes until the chicken is fully cooked through. For precise timing, you can use a cooking timer.

How to Serve and Enjoy

Allow the Escabeche to cool to room temperature. Arrange the lettuce leaves on a serving platter. Place the cooled chicken pieces on top, followed by the vegetable mixture. Garnish with sliced boiled eggs and olives. Serve with crusty bread or rice for a complete meal. Enjoy the vibrant flavors and varied textures of this traditional Peruvian dish at any gathering or celebration.