Escabeche de Pollo (Pickled Chicken)

Instructions

1. 1Pat the about 910 g Chicken pieces dry with paper towels and season them with the 1/2 tsp Salt and 1/4 tsp Pepper.
2. 2Heat the 2 tbsp Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, around 190°C. Carefully place the seasoned about 910 g Chicken pieces into the hot oil, skin-side down if applicable. Brown the chicken pieces on all sides until golden brown, about 3-4 minutes per side, then remove them from the pot and set them aside on a plate.
3. 3Add the 2 medium Red onion, sliced, and the 1 medium Yellow bell pepper, sliced, and the 1 medium Red bell pepper, sliced to the same pot. Sauté the vegetables over medium heat, around 150°C, until they begin to soften, which should take about 5 minutes.
4. 4Stir in the 2 cloves Garlic, minced, and the 2 tbsp Aji Amarillo paste. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Pour in the 1/2 cup Red wine vinegar and the 1 cup Chicken broth. Increase the heat to medium-high and bring the liquid to a boil, around 100°C. Once boiling, reduce the heat to low, so the liquid is just gently simmering.
6. 6Return the browned about 910 g Chicken pieces to the pot. Add the 1 tsp Dried oregano and the 1/2 cup Black olives, halved. Stir to combine everything.
7. 7Cover the pot and let it simmer gently over low heat, around 93°C, for 30-35 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
8. 8Remove the pot from the heat and let the escabeche cool slightly for about 10 minutes. This allows the flavors to meld. Serve the Escabeche de Pollo warm, garnished with the 2 large Hard-boiled eggs, quartered.