Friday, January 18, 2013

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Escabeche - Belizean Soup Recipe

Today I cooked Escabeche, my favorite Belizean soup. Hard to believe, but our temperature is in the 60's!  This is the closest we will get to soup weather, lol. This was my 1st time cooking Escabeche, but it won't be my last! My husband and I enjoyed it. I think what makes the Escabeche so unique and different from any other soup that I've tried is the addition of vinegar. I hope you will try it for yourself.

1/2 of a whole chicken or if you are like my family - 4 bone in chicken breasts

1/2 cup of vinegar to wash chicken

1tbs of olive oil

6 cups of water or enough to cover chicken and make a nice broth.

6 whole escabeche peppers or jalapeno peppers if you don't have access to escabeche peppers

10-15 whole black pepper seeds - depends on your taste

10 whole spice seeds

3 cloves garlic crushed with garlic press. If don't have garlic press then just dice them.

3 chicken bouillon cubes

3 large onions - cut like you would cut an onion for onion rings

1cup of vinegar for soup

Salt and pepper to taste

First rinse chicken with 1/2 cup vinegar and water.

Then in a  6 quart pot heat up 1 tablespoon of olive oil.

Season chicken with salt and pepper and brown for about 3 minutes on each side.

Pour in 6 cups of water. You might need more or less depends, but just make sure you have enough to cover chicken and still have plenty of broth.

Add the escabeche peppers, whole black pepper, whole spice seeds, garlic, and chicken bouillon cubes.

Bring to a boil then simmer for about 30 minutes.

Next add 1 cup of vinegar and 3 large onions - the more ppl eating the more onions you add.

Salt and pepper to taste. Simmer about 15 minutes.

Serve with corn tortillas. Enjoy!

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