Escabeche (Belizean Onion Soup)
The Quirky Foodster Team
Ingredients
- Whole chicken (about 1.5kg / 3 lb), cut into pieces — 1
- Water — 2 L (8 cups)
- Salt, plus more to taste — 1 tsp
- Whole black peppercorns — 1 tsp
- Large onions, thinly sliced — 4
- Garlic cloves, minced — 6
- Vegetable oil — 2 tbsp
- White vinegar — 125 ml (1/2 cup)
- Bay leaves — 2
- Dried oregano — 1/2 tsp
- Hard-boiled eggs, sliced, to serve — 2
- Corn tortillas, to serve
Method
- Place the chicken in a large stockpot with the water, salt and peppercorns. Bring to a boil, skim off any foam, then reduce to a simmer and cook for 40 minutes until the chicken is tender.
- Lift out the chicken, shred the meat from the bones, and return the meat to the pot. Discard the bones and skin.
- Meanwhile, heat the oil in a frying pan over medium heat and cook the onions and garlic slowly for 12-15 minutes until soft and translucent but not browned.
- Add the vinegar, bay leaves and oregano to the onions and simmer for 5 minutes, then stir the whole mixture into the chicken broth.
- Simmer everything together for a further 10 minutes, then season with salt to taste.
- Ladle into bowls, top with hard-boiled egg slices, and serve with warm corn tortillas.
Introduction: Despite its name, escabeche in Belize is a hearty chicken and onion soup rather than a pickle, brought by Mexican and Yucatecan settlers in the north of the country.
Cultural Background: Despite its name, escabeche in Belize is a hearty chicken and onion soup rather than a pickle, brought by Mexican and Yucatecan settlers in the north of the country. Mounds of soft, vinegar-brightened onions crown a clear, peppery chicken broth, and the soup is traditionally eaten for a light but satisfying lunch, often the day after a big family gathering.
Tips: Cook the onions low and slow; rushing this step gives a harsher, less rounded flavour. Homemade chicken stock deepens the soup considerably if you have time to make it in advance.
Variations: A milder version reduces the vinegar to 60ml (1/4 cup) for a gentler tang. A vegetarian rendition uses vegetable stock and hearty mushrooms in place of chicken.
Storage: Refrigerate in a covered container for up to 3 days; the onion flavour deepens overnight.
Reheating: Reheat gently on the stovetop over medium-low heat until steaming, stirring occasionally.
Nutrition: Approx. 320 kcal, 26g protein, 15g fat, 18g carbohydrate per serving
FAQs:
Q: Is escabeche meant to be sour?
A: Yes, a pleasant tang from the vinegar is the dish’s signature; adjust to taste but don’t omit it entirely.
Q: Can I use chicken thighs only?
A: Yes, bone-in thighs work very well and are less likely to dry out than breast meat.
- Whole chicken (about 1.5kg / 3 lb), cut into pieces — 1
- Water — 2 L (8 cups)
- Salt, plus more to taste — 1 tsp
- Whole black peppercorns — 1 tsp
- Large onions, thinly sliced — 4
- Garlic cloves, minced — 6
- Vegetable oil — 2 tbsp
- White vinegar — 125 ml (1/2 cup)
- Bay leaves — 2
- Dried oregano — 1/2 tsp
- Hard-boiled eggs, sliced, to serve — 2
- Corn tortillas, to serve
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