Tender onions and an adobo-style chicken combine for a Belizean Escabeche, a tangy, spicy soup spiked with vinegar.

 Chicken (whole) Halved 
 Onion, white Thinly sliced 
 Carrot Sliced 
clove Garlic Crushed 
½  cup Vinegar, white  
cube Chicken bouillon  
tsp Oregano  
tsp Peppercorns (whole)  
½  stick Cinnamon  
½  tsp Cumin (seed)  
 Allspice berries  
 Cloves (whole)  
  Jalapenos (pickled) Sliced 
  Oil, olive  
  Salt, seasoned  
  Pepper, black  

1 Add chicken to a pot with 6 cup water and bring to a simmer. Add the seasonings and garlic, reduce the heat to low and cook, uncovered, for 45 min. Remove the chicken and set aside. Strain the fat and solids from the stock and reserve. 

2 Separate the onions into rings and pour enough boiling water over them to cover. Steep in the hot water while the chicken cooks, at least 30 min. Drain and set aside. 

3 Add the onions to the reserved chicken stock along with the vinegar, garlic and jalapenos. Bring to a simmer and cook for 20-30 min. Season to taste. 

4 Cut the chicken into pieces and arrange on a baking sheet. Baste with oil and cover in seasoned salt. Cook under the broiler for 5-10 min, or until the skin is golden brown (or sauté in a pan over high heat to sear the surface). 

Serve chicken pieces in stock, with corn tortillas and freshly ground black pepper. 

Yield: 4 servings 


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