Making Belizean Escabeche

Belizean Escabeche is a traditional spicy chicken soup that showcases the vibrant culinary heritage of Belize. Known for its tangy and spicy flavor, this soup is made using a rich blend of vinegar, onions, and jalapeño peppers. Perfect for warming up on a chilly day, this dish brings a spicy kick and a kaleidoscope of flavors to your table.

Ingredients

💧 10-12 Cups boiling water
🍗 1 whole chicken, seasoned with Himalayan Salt and SPICE Black Pepper
🍗 2 chicken breasts, seasoned with Himalayan Salt and SPICE Black Pepper
🧅 5 large onions, sliced
🧄 2 garlic cloves
🌶️ 2 fresh jalapeño peppers (one dark green, one light yellow/green)
🌶️ 2-3 jalapeño peppers from the can, whole - La Costeña brand
🥄 3 Tbs vinegar from canned jalapeño
🥛 3/4 Cup white vinegar - Heinz Distilled White Vinegar brand
🧂 2 Tsp salt - Himalayan Salt brand
⚪ 2 Tsp white pepper - GEO-FRESH Organic White Pepper Ground brand
⚫ 1 Tsp black pepper - SPICE Black Pepper brand
🌿 2 Tsp dried oregano - SPICE Oregano brand

Instructions

1- Brown Chicken:

• Heat a large pot over medium heat and lightly brown the seasoned whole chicken and chicken breasts.
• Use tongs to turn the pieces to ensure even browning.

2- Boil Water:

• In a separate stainless steel pot, bring 10-12 cups of water to a boil.

3- Remove Chicken:

• Once the chicken is browned, remove it from the pot and set it aside in a clear plastic container.

4- Sauté Onions:

• In the same pot used for browning the chicken, add half of the sliced onions.
• Sauté for about 2 minutes until lightly flavored yet crunchy.
• Remove and set aside in a glass serving dish.

5- Combine Ingredients:

• Pour the boiling water into the large pot.
• Add the remaining half of the sliced onions, garlic cloves, fresh jalapeño peppers, crumbled dried oregano, salt, white pepper, black pepper, vinegar from canned jalapeños, and white vinegar.

6- Include Jalapeños:

• Add whole canned jalapeño peppers to the soup mixture.

7- Boil & Add Chicken:

• Bring the soup to a boil.
• Add the chicken pieces to the pot, ensuring they are submerged.

8- Cook Soup:

• Allow the soup to boil for 30 to 40 minutes.
• Stir occasionally to blend flavors.

9- Optional Browning:

• If preferred for a golden color, you can finish browning the chicken in an oven for a few minutes.

10- Finish Soup:
- Return the chicken (including any that was oven-browned) and reserved sautéed onions to the soup pot.
- If softer onions are desired, continue boiling for an additional 15 minutes.

11- Adjust Seasoning:
- Taste the soup and adjust seasoning, adding more salt or vinegar if needed.
- If the soup is too sour, add water to balance.

Prep Time: 15-20 minutes
Cook Time: 30-40 minutes
Total Time: Up to 55-75 minutes, including optional browning
Servings: 6-8

Equipment:

• Large cast aluminum Dutch oven-style cooking pot
• Stainless steel boiling pot
• Metal tongs
• Metal spoon/ladle
• Clear plastic measuring cup (1000ml/4 cups)
• Wooden cutting board
• Glass serving dish
• Clear plastic container
• Spice grinders/shakers
• Gas range stove

Cooking Tips

• Enhance Flavor: Lightly browning the chicken first enhances the flavor.
• Texture Variation: Adjust the cooking time of onions according to your desired texture.
• Spice Control: Adjust the amount of jalapeños for your preferred spice level.
• Vinegar Balance: Add vinegar gradually and adjust to taste.

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Belizean Escabeche

Posted by Waivio guest: @waivio_hivecooking