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

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

67 g Carbohydrates

21 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

177g boneless skinless chicken thigh 214 kcal
258g sweet potato, peeled and sliced 222 kcal
118g red onion, thickly sliced 47 kcal
17g aji amarillo paste 12 kcal
6g garlic, minced 9 kcal
19g white wine vinegar 16 kcal
107g chicken broth or water 6 kcal
2g ground cumin 8 kcal
13g olive oil 115 kcal

Cooking instructions

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.
red onion
Add onion to the same pan and cook 3-4 minutes until starting to soften.
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.
Add chicken back to the pan and simmer 2 minutes, turning to coat. Turn off heat and let sit 5 minutes so flavors meld.
sweet potato
Meanwhile, microwave or steam sweet potato until tender, about 6-8 minutes depending on size. Slice.
sweet potatored onionwhite wine vinegar
Serve chicken with the onion-vinegar sauce over the sweet potato, spooning extra sauce on top.