Belizean Escabeche (Onion Soup)
Belizean Escabeche (Onion Soup)
Ingredients:
1-4 lbs. Chicken 3 lbs white Onions - sliced
3 limes Fresh oregano leaves (grilled)
Ground black pepper 3 bulbs garlic
Salt (to taste) 1 tbsp. All spice seeds
1 pt. Vinegar Corn Tortillas / white rice
1 sm. can Jalapeno peppers
Method:
Wash chicken with lime and remove excess fat. Simmer the chicken in water (just enough to cover the whole chicken for this will be your broth) with the spices. Soak the onions in vinegar. Remove chicken from the pot, drain and cut into serving size pieces, then grill or broil until brown. Reserving ½ c. Vinegar; remove onions; drain and grill. Add the grilled onions, reserved vinegar and the jalapeno peppers (to taste) to the boiling broth. Serve hot with corn tortillas or white rice. For garlic lovers grill some garlic and add it to the boiling broth or serve it with the soup.
