Escabeche – Belizean Onion Soup

Ingredients

• 1 whole chicken
• 6-8 whole allspice seeds
• 6 Belizean oregano leaves or 2 tsp crushed oregano
• 6 whole cloves
• 1 teaspoon - cumin seeds
• 2 teaspoons - whole pepper corn
• 1 stick - cinnamon
• 1 tablespoon - Consome de Pollo Maggi or Knorr (preferred brands)
• salt and pepper to taste
• 4 cloves garlic
• 2-4 lbs. white onions thinly sliced
• 1 cup - Distilled white vinegar, a little more or less depending on your taste
• 1 small can of pickled jalapeños or 2-4 whole fresh jalapeños
• Seasoning for chicken - seasoned salt (we like Lawry Seasoned Salt), Lee and Perrins, olive oil or butter

Preparation

1. Wash your chicken in water and lime juice, and trim off any fat. Halve the chicken and place in a 6 quart heavy soup pot. Add water to the pot covering the chicken, OR until it's half full, OR you can calculate 1 1/2 cups liquid per person.
2. Bring the water and chicken to a simmer, adding the spices: all spice, oregano, cloves, cumin, pepper, cinnamon stick, Consome de Pollo Maggi, and garlic. Simmer for 30-45 minutes. We have found that the chicken will cook in 30 minutes, but has a better texture if simmered for 45 minutes.
3. While the chicken is cooking blanch the onions. Put a kettle of water on to boil. Peel and 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.
4. Preheat broiler. Using tongs, pull the chicken out of the simmering broth and place on a cookie sheet to be broiled or grilled. Season with Lawry seasoned salt, Lee and Perrins sauce, and olive oil or butter. Place under broiler for 10-15 minutes or until skin is golden brown.
5. Drain onions and place in chicken broth. Add vinegar and jalapeños. Allow to cook for 15-30 minutes, 15 minutes if you like your onions crunchier. If desired, add more vinegar to taste.
6. Serve soup with a piece of roasted chicken and a few warm corn tortillas.