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Belize: Chicken Escabeche
Belizean Onion Soup
Cuisine:
Ingredients
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1 Whole Chicken
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Lime Juice
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6-8 All Spice Seeds
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2 tsp Dried Oregeno
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6 Cloves
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6 Cumin Seeds
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2 tsps Whole Peppercorns
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1 Cinnamon Stick
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3 cubes / 1 Tbsp Pollo Maggi
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4 cloves Garlic
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2 lbs White Onionsthinly sliced
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1 cup White Vinegar
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4 whole Jalepenos
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To taste Salt and Pepper
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Seasoning for the chickenSuch as Lawry Seasoned Salt
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Butter
Directions
Fun fact: I went to Belize as part of a high school science class. I think it was my sophomore year. I’m pretty sure it was biology. I could probably tell you two or three people who were on the trip with me. But otherwise I remember almost nothing about it besides playing Asshole on the floor at the airport (the brain is weird y’all). And asshole is a card game for those of you who are starting to wonder about my high school years.
Anyways, the point is I couldn’t tell you a single thing we ate in Belize. I’d venture to guess I ate rice and beans in some form. But I’m pretty sure we didn’t have this Belizean onion soup.
Escabeche is the name for a number of dishes in which a meat or fish is marinated and cooked in an acidic mixture. In this instance, the acidity is from the vinegar – a prominent ingredient in this broth.
Belizean cuisine is an amalgamation of all ethnicities in the nation, and this soup has its roots in in Yucatec Maya and Spanish cuisine. The broth is made by boiling the chicken with many spices and herbs (all spice, oregano, peppercorns, cumin, cinnamon, garlic, cloves). The chicken is then removed and finished off in the broiler for some crisp, and the onions, jalapeños and vinegar are added to the broth.
The result is a light, acidic onion soup. You can control the heat by whether you decide to open up the jalapeño. If you do, you might want some sour cream on hand! This dish is typically eaten on Sundays or on special occasions with corn tortillas and a can of coke (we passed on the latter), and I can attest is also a good meal when you have a terrible cold!
Steps
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1
Done
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Squirt lime juice all over the chicken. Halve the chicken and place in a large dutch oven. Add water to the pot just covering the chicken. |
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2
Done
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Bring the water and chicken to a simmer, adding the spices: all spice, oregano, cloves, cumin, pepper, cinnamon stick, Pollo Maggi, and garlic. Simmer for 30-45 minutes. |
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3
Done
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While the chicken is cooking blanch the onions: Bring water to boil in a kettle or pot. Peel and thinly the slice onions, separate the onion slice layers in a large bowl. Pour boiling water over onions, and allow onions to sit in water until the chicken is cooked, then drain. |
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4
Done
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Preheat broiler. Using tongs, pull the chicken out of the simmering broth and place on a cookie sheet to be broiled or grilled. Rub with butter and sprinkle with seasoning of choice. Place under broiler for 10-15 minutes or until skin is golden brown. |
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5
Done
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Transfer the drained onions into the chicken broth. Add vinegar and jalapeños. Allow to cook for 15-30 minutes. |
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6
Done
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Serve soup with a piece of roasted chicken and a few warm corn tortillas. |
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