We made this yesterday and while its not as traditional as the escabeche we get in Belize, its pretty darn tasty and healthy and EASY.
3-4 pound whole chicken, or parts, preferably a free-range, organically raised
5 large carrots
2 large yellow or white onions
1 cup apple cider vinegar (white will also work)
3/4 cup soy sauce or tamari
black pepper - lots of it
3 fresh whole jalapeno peppers
3 fresh whole habanero peppers
4-5 bay leaves
1 teaspoon dried thyme leaves
1-2 teaspoons dried oregano
1 head of garlic, peeled and roughly chopped
Put two of the bay leaves inside the chicken and rub black pepper all over the outside of the chicken.
Slice the onions 1/2" into rings. Put in bottom of crockpot. Grate the carrots and put on top of the onions. Put the whole chicken on top of the vegetables. Mix the vinegar, soy sauce, thyme, oregano and garlic together and pour over chicken. Drop in the other two bay leaves and the chili peppers (whole) and cover. Cook on high 4 hours.
You can also add shredded cabbage and corn on the cob, whatever you want. Serve with corn tortillas or over brown rice.