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peruvian

Peruvian-Style Escabeche Chicken with Sweet Potato

This pan-seared dish pairs boneless skinless chicken thigh with sweet potato, peeled and sliced, red onion, thickly sliced and aji amarillo paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced High satiety Gluten free Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
68 g Carbohydrates
21 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 179g boneless skinless chicken thigh 217 kcal
  • 260g sweet potato, peeled and sliced 224 kcal
  • 119g red onion, thickly sliced 48 kcal
  • 17g aji amarillo paste 12 kcal
  • 7g garlic, minced 10 kcal
  • 20g white wine vinegar 16 kcal
  • 109g chicken broth or water 0 kcal
  • 2g ground cumin 8 kcal
  • 13g olive oil 115 kcal

Cooking instructions

  1. olive oil
    Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat and sear chicken until browned and cooked through, about 4-5 minutes per side. Remove to a plate.
  2. red onion
    Add onion to the same pan and cook 3-4 minutes until starting to soften.
  3. aji amarillo pastegarlicwhite wine vinegarchicken broth or waterground cumin
    Stir in garlic, aji amarillo paste, cumin, vinegar, and broth. Simmer 3 minutes to form a tangy sauce.
  4. Add chicken back to the pan and simmer 2 minutes, turning to coat. Turn off heat and let sit 5 minutes so flavors meld.
  5. sweet potato
    Meanwhile, microwave or steam sweet potato until tender, about 6-8 minutes depending on size. Slice.
  6. sweet potatored onionwhite wine vinegar
    Serve chicken with the onion-vinegar sauce over the sweet potato, spooning extra sauce on top.

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