Escabeche, a dish in which meat and vegetables are cooked in an acidic vinegar sauce, is very popular in south america. Escabeche came to south america from spain. Spanish escabeche evolved from a sweet and sour persian dish that the moors brought to spain. So like many dishes in latin american cuisine, escabeche has a long history. Escabeche is a popular way to prepare fish, and ceviche (with its acidic flavor) is thought to be a derivation of spanish seafood escabeche. In the andean countries, escabeche is often prepared by cooking the vegetables in vinegar (a mild form of pickling) and then mixing them with meat that was cooked separately. This recipe takes a shortcut, using only one pan, and is great for a busy weeknight. Serve the chicken with garlicky rice to soak up the sauce and roasted sweet potatoes for a sweet contrast.
