Peruvian Chicken Escabeche

1.Season chicken thighs with salt and black pepper on both sides.

2.Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown. Remove chicken and set aside.

3.In the same pan, add sliced red onion and sauté for 3-4 minutes until softened. Add minced garlic, aji amarillo paste, cumin, and smoked paprika; cook for 1 minute until fragrant.

4.Pour in red wine vinegar and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in carrots, bell peppers, bay leaves, oregano, and sugar.

5.Return chicken thighs to the pan, nestling them among the vegetables. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.

6.Uncover, add black olives, and cook for 5 more minutes to allow flavors to meld. Taste and adjust seasoning if needed.

7.To serve, arrange chicken and vegetables on a platter. Garnish with quartered hard-boiled eggs and fresh cilantro leaves. Serve warm or at room temperature with rice or crusty bread.