Chef-tested recipe
Belizean escabeche is a comforting chicken-and-onion soup associated especially with Mestizo cooking in northern Belize. Softened onions, vinegar and warm spices make the broth pleasantly sharp without tasting like a thick stew.
Recipe at a glance
- Servings
- 6 servings
- Cuisine
- Belizean
- Cooking Method
- Chicken broth simmering and vinegar-onion finishing
- Best Served With
- Fresh corn tortillas and a mild chile sauce
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 1,200 g bone-in chicken pieces, skin removed if preferred
- 550 g white onion, sliced into thick half-moons
- 1,600 ml water
- 160 ml white vinegar, plus extra to taste paid link
- 18 g garlic, lightly crushed
- 3 g whole black peppercorns
- 2 g allspice berries, optional paid link
- 3 g dried oregano paid link
- 6 g fine salt, plus more to taste paid link
- 200 g fresh corn tortillas to serve
- 10 g fresh chilli, optional
Method
Prepare the broth. Place chicken pieces in a pot with 1,600 ml water and garlic. Bring slowly to a simmer and skim any foam.
Add seasonings. Add peppercorns, optional allspice and oregano. Cover loosely and simmer 30–40 minutes until chicken is thoroughly cooked to at least 75°C and tender.
Prepare the onion. While the chicken cooks, slice the white onion into even, generous pieces. Keep it separate from raw poultry utensils.
Finish the soup. Add onion to the hot broth and simmer 8–10 minutes until just tender. Stir in vinegar gradually; begin with 120 ml and add more after tasting.
Adjust and serve. Season with salt and optional chilli. Remove whole spices if desired. Ladle chicken, onions and broth into bowls and serve with fresh warm corn tortillas.
Beginner Technique Notes
- The soup should be aromatic and distinctly tangy, but the amount of vinegar is best adjusted after the chicken broth is fully developed.
- Slice onions relatively thick so they remain visible rather than dissolving.
- This Belizean soup is different from many other Latin American dishes also called escabeche.
Substitutions
- Use a blend of drumsticks and thighs instead of a whole jointed chicken.
- A mild apple cider vinegar may be used, though the flavour differs from white vinegar.
- Serve without chilli for a mild family meal.
Storage and Food Safety
Rapidly cool leftover broth and chicken in shallow containers and refrigerate within 2 hours at 4°C or below. Use within 2 days and reheat to at least 75°C before serving.
Serving Ideas
- Fresh corn tortillas and a mild chile sauce
Allergen Notes
No major allergens intentionally added; verify packaged stock or tortillas if substituting commercial products.
