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#513930 - 05/24/16 05:34 PM Belizean Chicken Escabeche
Marty Online   happy
Miss A: just the recipe I needed. Had it with rice & beans with stewed chicken from a vendor at the park. YUM! They looked at me like I was nuts when I put a couple spoons of it on the plate. ;) Loved every bite of it. Noticed that some put a few carrots in it. Thanks!

comment by Marty…

Here's a recipe….

Escabeche

Ingredients

  • 1 Whole Chicken
  • 6-8 whole spice seeds
  • 6 Belizean oregano leaves or 2 tsp crushed oregano
  • 6 whole cloves
  • 1 tsp cumin seeds
  • 2 tsp whole pepper corn
  • 1 piece of cinnamon
  • 1 tbsp consomme de pollo Maggi or Knorr (dried powdered chicken stock)
  • salt and pepper to taste
  • 4 plugs garlic
  • 2-4 lbs. onion, thinly sliced
  • 1 cup white vinegar, a little more or less depending on your taste
  • 1 small can of pickled jalapenos or 2-4 whole fresh jalapeno

Recipe for Belize Style Esacabeche

  1. In a 6 quart enamel soup pot place the whole chicken which has been halved through the middle.
  2. If you are Belizean then it goes without saying that the chicken has been washed in water that has lemon juice.
  3. I know in other countries people trust that a packaged super market chicken is ready to use but not me I believe in giving the chicken a dip in lemon water and removing some of the extra fat hanging out of the chicken.
  4. Add water to the pot until it is about halfway filled. Or you can calculate about 1  1/2 cups of liquid per person. There should be enough water to cover the chicken.
  5. Then add all the spices EXCEPT the vinegar, onions and Jalapeno peppers. place pot on the stove and get it to boil.  Once boiling has began, lower the heat so the chicken soup simmers gently.  Chicken takes about 30 mins to cook but broth taste better if it cooks for at least 45 minutes.
  6. While the chicken is cooking. Put a kettle of water to boil. Peel and slice onions, pull apart the slices ie making loose onion rings and place in a large bowl. When water is boiling pour this over the onions. Let it sit in this water until the chicken is cooked.
  7. Once the chicken is cooked take it out of broth and place in a bowl to season before grilling.
  8. Return to the onions, drain the onions and add onions to the chicken  broth.
  9. Now add the vinegar. Start with 1 cup, stir it in and taste. If you want it more sour add more vinegar, if it is too sour add 1 cup water or more to dilute it.  Finally add the jalapeno peppers to taste.  Allow broth with onions to cook for another 15 to 30 minutes. If you like crunchy onions then cook only for 15 minutes.
  10. While this is simmering return to your chicken. Season the boiled chicken with Lawry seasoned salt, a sprinkle or more of Lee and Perrins sauce, a sprinkle or more of olive oil or butter and place under broiler or grill till skin gets a nice golden roasted color about 5 to 10 minutes.
  11. Serve a bowl of Escabeche with a piece of roasted chicken and a handful of tortillas. This soup is excellent to get over a hangover, or to boost your immune system.

Belize News Post


Escabeche is a type of chicken soup made with onions as the main part of the body. The one ingredient that makes this soup so special is distilled white vinegar added to the soup to make it tart. Allowing the onions to steep for just the right amount of time gives the soup a sweet and sour taste.


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#513931 - 05/24/16 05:34 PM Re: Belizean Chicken Escabeche [Re: Marty]
Marty Online   happy


Ingredients

3 to 4 lbs .Whole Chicken
2-3 plugs garlic ( crushed)
10-12 spice seeds
Water ( sufficient enough to cover chicken )
1 tsp salt
1/2 tsp black pepper
1 tsp thyme
Vinegar or sour orange to taste( start with 1/4 cup )
3-4 oregano leaves
1 jalapeno pepper ( or to taste )
2 1/2 -3 lbs onions
1 tsp margarine

Method

1. Wash hands
2. Cut up chicken and clean with lime or vinegar . Season with salt and pepper .
3. Put chicken in water and add garlic, oregano , spice seeds , cloves and jalapeno
4. Boil then simmer chicken until tender
5. Remove chicken from water
6.Place chicken on bakin sheet and Bake in oven to make crisp and brown
7. Add more water in pot if necessary . (Add vinegar or sour orange to taste )
8. Bring to a boiling point and add onions
9. Just as water boils remove or turn off heat
10. Add 1 tsp margarine and sprinkle with little oil
*Serve with corn tortillas .

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#513932 - 05/24/16 05:34 PM Re: Belizean Chicken Escabeche [Re: Marty]
Marty Online   happy
Escabeche

Escabeche is a Mestizo influenced onion chicken soup. Here is the way my grandma cooks it. Hope you try it at home and enjoy it with your family and friends.

Escabeche is best served hot with FRESH corn tortillas and an ice cold coke. To add spice, you can cut open the habanero pepper and enjoy the heat!

Ingredients

1 Whole Chicken
7 – 9 whole spice seeds
7 oregano leaves or 2 tsp crushed oregano
7 whole cloves
1 tsp cumin seeds
salt and pepper to taste
5 plugs garlic
4 lbs. onion, thinly sliced
1 cup sour orange juice a little more or less depending on your taste (if you are unable to get the fresh sour orange juice, you may use white vinegar)
1 can jalapeno peppers
Habanero peppers (as many as you want)

Method

Rinse chicken with lime/vinegar and water.

Season chicken with salt and pepper (you may add garlic powder I you are a garlic lover).

Roast 5 garlic plugs in a comal or a pan

Pour 7 cups water to cover chicken. Add all other dry ingredients EXCEPT sliced onions and sour orange juice/vinegar

Cover and bring to boil and let chicken simmer in low heat for about 20 minutes.

While the chicken is cooking. Put a kettle of water to boil. Peel and slice onions, pull apart the slices making loose onion rings, and place in a large bowl. When water is boiling pour this over the onions. Let it sit in this water for 3-5 minutes. Then drain and add to broth.

Now, you can add sour orange, salt and pepper, jalapeno juice (all to taste). Cover and let it simmer for about 15 – 20 minutes. Remember, once you turn off the stove, put habanero peppers with stems so they can steam a little before you serve this delicious dish (you don’t want them to burst open with the heat).

Chicken should be cooked by now. Take it out of broth and place in a bowl to drain and cool off.

If you are frying the chicken, heat 3 table spoons of oil (olive oil, regular cooking oil or butter – I love butter). Fry chicken for about 1 minute on each side. If you are grilling or baking the chicken, please be sure to have grill/oven preheated and rub chicken with some olive oil or butter. This helps to make it crispy.

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