Chicken and onions cooked in vinegar with ají panca, eaten cold
Your guide, Chef BakuA full recipe for this dish has not been written yet.
A colonial dish descended from Spanish vinegar pickling, kept for hot days and cold picnics.
Escabeche de pollo is a fermented & pickled from Peru: chicken and onions cooked in vinegar with ají panca, eaten cold. A colonial dish descended from Spanish vinegar pickling, kept for hot days and cold picnics.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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