Peruvian Pickled Chicken (Escabeche de Pollo)

CHICKEN:--
4 chicken drumsticks, skin & bone on
SIDS SALT & PEPPER
2-4 tbsp rice bran oil
PICKLING SAUCE:--
2-4 tbsp rice bran oil
1 tsp garlic paste
1 tsp aji panca
1 red onion, sliced into feathers
1 carrot, julienned
1 celery stick, julienned
½ tsp SIDS SALT & PEPPER
¼ tsp cumin
¼ tsp oregano
2 cups chicken stock
3 tsp clover honey
4 tsp SIDS RASPBERRY VINEGAR
1 bay leaf

PREPARATION FOR CHICKEN: Preheat the oven to 175°C
Season the chicken with SIDS SALT & PEPPER. Heat cooking oil in a skillet over medium to high heat then sear and brown the chicken on all sides, turning every few minutes. Remove skillet from heat and carefully remove excess oil.
Place skillet in oven and bake for 20-25 minutes, until chicken is cooked through. Remove skillet from oven, leave chicken in skillet and let cool to room temperature.
PREPARATION FOR PICKLING SAUCE: Heat oil in a sauté pan then sauté the onion, garlic paste and aji panca for a few minutes. Season with SIDS SALT & PEPPER. cumin and oregano. Mix in the carrot and celery and continue to sauté another few minutes. Add the chicken stock then mix in the honey and SIDS RASPBERRY VINEGAR​. Add the bay leaf, reduce heat and simmer for 10-15 minutes. Remove from heat and let cool to room temperature.
PREPARATION FOR ESCABECHE: Pour picking sauce over chicken in skillet then toss in onion, carrot and celery to mix well. Let rest for one hour before serving at room temperature.
Periodically turn the drumsticks and scoop sauce over chicken.
Plate individual servings of chicken over a bed of lettuce with cooked sweet potato rounds, scoop the sauce with onion, carrot and celery over the chicken then garnish with hard boiled egg quarters and olives.