EscabecheBelizean Chicken and Onion Soup

Name: Escabeche (Belizean Chicken and Onion Soup)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Belize
Ingredients: 1200 g Whole Chicken (cut into pieces); 280 g Onion (sliced); 12 g Garlic (crushed); 150 g Carrot (sliced); 1200 ml Chicken Stock; 80 ml Distilled White Vinegar; 2 g Dried Oregano; 3 g Black Pepper; 10 g Salt

Escabeche is a clear, tangy Belizean chicken soup with plenty of onion, oregano, black pepper, and vinegar. Carrot is included here as a practical home-style variation.

Prep

20m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

507kcal

Calories

43g

Protein

32g

Fat

10g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

1.2kg
Whole Chicken (cut into pieces)
280g
Onion (sliced)
12g
Garlic (crushed)
150g
Carrot (sliced)
1.2l
Chicken Stock
80ml
Distilled White Vinegar
2g
Dried Oregano
3g
Black Pepper
10g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the chicken in a large pot with the chicken stock and bring it slowly to a simmer.
02
Add the onion, garlic, and carrot, then cook gently until the vegetables are soft and the chicken is tender and reaches 74°C (165°F) at the thickest part.
03
Season the broth with the dried oregano, black pepper, and salt.
04
Stir in the distilled white vinegar and let the soup simmer briefly so the flavors meld while the broth stays bright and clear.
05
Taste the soup and adjust the seasoning if needed, then serve hot.

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