Marinated chicken

Ingredients for 6 servings:

• 1 chicken, cut into 6 pieces
• 4 large onions
• 1 chili pepper(s), with seeds
• 1 tbsp oregano
• 1 cup red wine vinegar
• some water
• 1 tsp garlic, squeezed
• n. B. Salt
• n. B. Pfeffer
• n. B. Caraway
• e.g. sweet potato(s), yucca, potatoes or bread
• 5 olives, black
• 3 eggs, hard-boiled
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Escabeche de Pollo – the super delicious Peruvian discovery

Season the chicken pieces with a total of 1 teaspoon of salt and 1/2 teaspoon of pepper. Place in a casserole dish and roast at 180 to 200 degrees Celsius (350 to 400 degrees Fahrenheit) for 3/4 hour. Let cool. In the meantime, slice the onions and cut the chili pepper into larger pieces. Place in a dish with the vinegar and let stand for at least 1 hour. Heat the oil in a pan. Add the crushed garlic and spices, then the onion-vinegar mixture. Season to taste and cook until the onions are translucent. Place the chicken pieces in a dish and pour the sauce over them. Let stand in the refrigerator for at least 24 hours. Remove from the refrigerator at least 2 hours before serving. Serve the dish cooled to room temperature. Garnish with boiled egg quarters and black olives. Serve with sweet potatoes, yucca, potatoes, or bread, if desired.