Escabeche – Belizean Onion Soup Recipe

Escabeche is a delicate soup eaten with chicken on Sundays and other special occasions. This is a very simple soup to make the key is to keep it simple. 

A delicate, bright, acidic soup, typically eaten with corn tortillas, boiled and broiled chicken, and a glass of coke.

Prep Time 15 mins

Cook Time 1 hour – 1.5 hours

Yields 6-8 servings

Ingredients

• 1 whole chicken
• 6-8 whole allspice seeds
• 6 Belizean oregano leaves or 2 tsp crushed oregano
• 6 whole cloves
• 1 teaspoon – of cumin seeds
• 2 teaspoons – whole peppercorn
• 1 stick – of cinnamon
• 1 tablespoon – Consume 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

Belizean Escabeche Recipe

Part 1: Prep the Chicken

1. Wash your chicken in water and lime juice, and trim off any fat and chicken slime. 
2. With a meat cleaver, split the chicken in half the chicken and place it in a 6-quart heavy soup pot.  
3. 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.
4. Bring the water and chicken to a simmer, adding the spices: allspice, oregano, cloves, cumin, pepper, cinnamon stick, Consume de Pollo Maggi, and garlic.
5. Simmer for 30-45 minutes. 
6. We have found that the chicken will cook in 30 minutes but has a better texture if simmered for 45 minutes.

Part 2: Prep the Onion

1. While the chicken is cooking blanch the onions.
2. Put a kettle of water on to boil. Peel and slice onions, and separate the onion slice layers in a large bowl.  
3. When slicing the onions keep in mind your desired level of al dente. We prefer thin slices over thick. We like them about 1 to 2 millimeters wide.
4. Pour boiling water over onions, and allow onions to sit in water until the chicken is cooked, then drain (Part 2 B).

Part 3: Broil the Boiled Chicken

1. Preheat the broiler to medium or high. 550 degrees works well.
2. Using kitchen tongs, pull the chicken out of the simmering broth and place it on a cookie sheet to be broiled or grilled. Allow any excess liquid to remain in the pot.
3. If you want to break down the chicken into portions this is a good time to do it.
4. Place the chicken skin-side up on the baking sheet.
5. Next, baste the chicken with an emulsion of Worcestershire sauce like Lee and Perrins sauce, and olive oil or butter.  We prefer olive oil.
6. Sprinkle the chicken with seasoned salt. We like Lawry’s seasoned salt.
7. Place under broiler for 10-15 minutes or until the skin is golden brown.   

Part 2 B: Finishing the Onions in the Soup

1. Drain the blanched onions and place them in chicken broth (this step happens after the chicken is removed).
2. Add vinegar and jalapeños.  
3. Allow onions to cook for 15-30 minutes, 15 minutes if you like your onions crunchier.
4. If desired, add more vinegar to taste.
5. Serve soup with a piece of roasted chicken and a few warm corn tortillas.

As the onions are cooking we typically are broiling the chicken. Keep in mind the cook times. You may want to delay broiling while your onions are cooking for a few minutes. The goal is to make crispy delicious chicken skins not burned chicken. This is a step that sets this recipe apart and is a huge enhancement in flavor and texture. Count on the colonial British influence and Mayan culture mashing up to make for intense flavors.

We serve this soup piping hot with a piece of chicken and fresh corn tortillas. We like to dress with a big sprinkle of freshly ground black pepper. In Belize, this will always be served with an ice-cold Coke.

Did you enjoy this recipe? You may also enjoy our other authentic Belizean soup recipes. Some of the easiest-to-make soups like Split Pea Soup with Pigtails and Belizean Beef Soup feature humble ingredients that transport us straight back to our childhood in Belize.

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