Start to finish: 50 minutes, plus resting
Servings: 4
2 pounds bone-in chicken thighs, skin removed, trimmed and patted dry
Kosher salt and ground black pepper
2 tablespoons grapeseed or other neutral oil, divided
2 cups low-sodium chicken broth
4 medium garlic cloves, minced
2 tablespoons ají amarillo paste (or 1 to 2 seeded and finely minced jalapeños)
1 tablespoon ancho chili powder
¼ teaspoon ground cumin
3 medium red onions, halved and sliced ¾-inch thick
1 large orange bell pepper, stemmed, seeded and sliced into ¼-inch strips
⅓ cup white wine vinegar
This dish is based on Peruvian chicken escabeche—escabeche roughly translates to pickled—and it’s made by soaking meat or seafood in an acidic marinade after cooking, allowing the addition of bright flavors without altering the texture of the meat. A key component of the seasoning is ají amarillo, an orange-yellow chili ubiquitous to Peruvian cooking. In the U.S., the chilies are difficult to find fresh, but ají amarillo paste, sold in jars, is available in some well-stocked markets and specialty stores. The fruity, yet earthy flavor of ají amarillo is an important part of this dish, but if you can’t find the paste, use 1 or 2 seeded and finely minced jalapeños. Serve with garlic rice, slices of steamed sweet potato and peeled and halved hard-cooked eggs.
Don’t use regular chili powder instead of pure ancho chili powder. Regular chili powder is a spice blend, whereas ancho chili powder contains only ancho chilies.
Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chicken in a single layer and cook on each side, without disturbing, until deep golden brown, 3 to 5 minutes per side. Add the broth and bring to a boil. Cover, reduce to low and simmer until a skewer inserted into the largest thigh meets no resistance, 10 to 15 minutes.
Transfer the chicken to a serving dish and cover with foil. Bring the cooking liquid to a boil over high and cook until reduced to 1 cup, about 5 minutes. Transfer to a small bowl or measuring cup and set aside.
In the same pot, heat the remaining 1 tablespoon oil over medium until shimmering. Add the garlic, ají amarillo paste, ancho chili and cumin, then cook, scraping the bottom, until browned and fragrant, about 1 minute. Stir in the onions, bell pepper, 2 teaspoons salt and ¼ teaspoon pepper, then add the vinegar. Cook, stirring, until the onions have begun to soften and the sauce is just thick enough to coat the vegetables, 2 to 3 minutes. Add the reduced broth, bring to a simmer over medium-high and cook, stirring, until thickened to a glaze, about 5 minutes.
Pour the sauce and vegetables over the chicken. Let rest for 10 minutes, then serve.