Escabeche de Pollo is a traditional Peruvian dish that can be enjoyed as a starter or main course. The dish’s name translates to “pickled chicken” and it consists of pickling the meat in a mixture of vinegar, soy sauce, onions, garlic, black pepper, and yellow and red chilies.
This particular recipe uses coconut amino as opposed to soy sauce for a gluten-free alternative. It also adds yellow Peruvian peppers for a delicious kick and the Peruvian red dry peppers( called aji panca) for the amazing flavor and red color.
How to Make Escabeche de Pollo?
Note: I use organic ingredients and grass-fed meats as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.
The Escabeche De Pollo is a dish that combines the flavors of chicken, onions, garlic, and spices with Peruvian yellow, red peppers, and coconut amino sauce. If you want an authentic taste from Peru without leaving your house, this dish will be a hit!
The e-cookbook with tasty and nutrient-packed thyroid-friendly recipes that are low in calories is going to be released in our store very soon.
