Authentic Belizean Escabeche: A Step-By-Step Guide

Belizean Escabeche is a type of chicken soup made with onions, herbs, spices, and vinegar. It is rooted in Maya-Mestizo culture and is one of the main dishes in northern Belize and other Mestizo communities. It is typically served with chicken and corn tortillas and eaten on Sundays or special occasions. This paragraph will provide an introduction to the topic of how to make Belizean Escabeche, a delicious and cultural dish.

Chicken preparation

Belizean Escabeche is a savoury and tart chicken soup with distilled white vinegar and onions as its main ingredients. Here is a detailed guide on how to prepare the chicken for this dish:

First, wash the chicken in water and lime or lemon juice, and trim off any fat. Cut the chicken in half and place it in a large pot or Dutch oven. Add water to the pot, just covering the chicken. You can also calculate about 1.5 cups of liquid per person.

Next, add the spices: allspice, oregano, cloves, cumin, pepper, cinnamon stick, garlic, and chicken consomme. Bring the water and chicken to a simmer. Simmer for 30-45 minutes. The chicken will be cooked in 30 minutes but will have a better texture if simmered for 45 minutes.

While the chicken is cooking, blanch the onions. Bring a kettle of water to boil. Peel and thinly slice the onions, keeping the slices around 1 to 2 millimetres wide. Separate the onion slices into loose onion rings and place them in a large bowl. Pour the boiling water over the onions and let them sit until the chicken is cooked. Then, drain the onions.

Once the chicken is cooked, remove it from the broth and place it on a baking sheet or cookie sheet. Baste the chicken with an emulsion of Worcestershire sauce, olive oil, or butter. Sprinkle the chicken with seasoned salt. Place the chicken under the broiler for 10-15 minutes, or until the skin is golden brown.

Finishing Touches

Return to the onions and add them to the chicken broth. Add vinegar and jalapeños to taste. Allow the broth and onions to cook for another 15 to 30 minutes. If you prefer crunchier onions, cook them for a shorter time.

Serve a bowl of Escabeche with a piece of roasted chicken and warm corn tortillas. This dish is typically eaten on Sundays or special occasions and is often accompanied by an ice-cold Coke.

Spices and aromatics

The spices used in this dish include allspice, cumin seeds, peppercorns, cinnamon, cloves, and oregano. The number of allspice seeds can vary from 6-8, while the amount of cumin seeds is typically one teaspoon. For peppercorns, two teaspoons is enough to add a peppery kick to the soup. A single cinnamon stick is added for warmth and a delicate spicy-sweet flavour. A few cloves are also added, bringing a strong, slightly pungent taste. Oregano is an important ingredient, with recipes calling for either 6 fresh leaves or 2 teaspoons of dried, crushed oregano.

In addition to these spices, garlic is often included, with some recipes calling for 3 cloves or more, according to taste. Some cooks also add thyme, bay leaves, and chicken bouillon or consomme for extra depth of flavour.

The vinegar is a key ingredient in Belizean escabeche, giving the soup its characteristic tang. Distilled white vinegar is the most common choice, but apple cider vinegar can also be used. The amount of vinegar added can be adjusted to taste, with some recipes calling for a cup or more.

The combination of these spices and aromatics gives Belizean escabeche its unique and beloved flavour. It is a delicate balance of tangy, savoury, spicy, and sweet, creating a truly special soup that is perfect for special occasions or a simple Sunday meal.

Blanching onions

Step 1: Prepare the Onions

Start by peeling and slicing your onions. You can cut them into thin rings or uniform quarters. If you're making the Escabeche, remember that thin slices are preferred over thick ones. Aim for slices about 1 to 2 millimetres wide.

Step 2: Prepare the Water

Get two large bowls. In one, you'll have boiling water, and in the other, you'll have ice water. You can add ice cubes to the cold water for better results.

Step 3: Blanching

Place the onion slices into the boiling water. Leave them in for 10 to 15 seconds if they're in rings, and up to 4 to 5 minutes if they're in quarters. You'll notice that they start losing colour; this is when you know they're ready.

Step 4: Shocking

Use a slotted spoon to remove the onions from the boiling water, and place them immediately into the ice water. This process, called shocking, stops the cooking process. Leave the onions in the ice water for another count of 10 to 15.

Step 5: Drying

Remove the onions from the ice water and spread them out to dry. You can use a lint-free cloth or paper towels to pat them dry.

And that's it! You've now successfully blanched your onions, and they're ready to be added to your Belizean Escabeche.

Broiling chicken

Step 1: Prepare the Chicken

If desired, remove the skin from the chicken. Season the chicken with salt, black pepper, or whatever seasonings you're using. Preheat the broiler for 5 to 10 minutes. Arrange the chicken on the unheated rack of the broiler pan with the bone side up. If you want to keep the chicken moist, brush it with cooking oil.

Step 2: Broil Chicken in the Oven

Place the pan under the broiler so the surface of the chicken is 5 to 6 inches from the heat source. Turn the chicken over when it is brown on one side (usually after half of the total broiling time). For chicken halves and meaty pieces, turn the chicken after 15 minutes and brush with oil again.

Step 3: Finish Broiling the Chicken and Brush with Sauce

The chicken is done when it is no longer pink, the juices run clear, and it reaches an internal temperature of 165°F on an instant-read thermometer. You can also check if the chicken is done by inserting a knife and ensuring the juices run clear. If you want to add sauce to your chicken, brush it on during the last 5 minutes of cooking.

If your recipe doesn't specify how long to broil the chicken, you can follow these guidelines:

• Broiler-fryer and meaty chicken pieces (breast halves, drumsticks, and thighs with bone, 2½ to 3 pounds): 25 to 35 minutes
• Kabobs (boneless breasts, cut into 2½-inch strips and threaded loosely on skewers): 8 to 10 minutes
• Skinless, boneless breast halves or thighs (6 to 8 ounces): 15 to 18 minutes

Finishing the soup

Now that you've prepared your chicken and onions, it's time to finish the soup! Drain the blanched onions and add them to the chicken broth. This step should be done after the chicken is removed from the broth.

Add the vinegar and jalapeños. Start with one cup of vinegar, then add more to taste. If you're using a whole jalapeño, you can slice it into the soup now. If you're using pickled jalapeños, you can add them now, or earlier in the cooking process, depending on how spicy you like your food. If you're using a habanero pepper, do not slice it. Simply add it to the soup whole.

Allow the onions to cook for 15-30 minutes. If you like your onions crunchier, 15 minutes will be enough. If you want them softer, cook for 30 minutes. Remember, the soup is almost ready, so if you're broiling the chicken, keep an eye on it to make sure it doesn't burn.

Once the onions are cooked to your liking, you can add the chicken back into the soup, or you can serve the chicken on the side.

Serve the soup with a piece of roasted chicken and a few warm corn tortillas. In Belize, this soup is often served with an ice-cold Coke.

Frequently asked questions