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

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

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