Belizean Escabeche Soup Recipe
This soup is made with onions, vinegar, and spices, and has a tangy, savory flavor that is truly unique.
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Servings: 8 Servings
Calories: 247 kcal
Equipment
- Large Pot
- Knife and cutting board
Ingredients
- 2 pounds chicken cut into pieces
- 1 onion sliced
- 3 cloves garlic minced
- 1 bell pepper sliced
- 2 carrots sliced
- 1 tomato chopped
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 4 cups chicken broth
- 1 cup vinegar
- 1 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Hot sauce optional
- Corn tortillas or bread for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
- 3.In the same pot, add the onion, garlic, bell pepper, and carrots. Sauté for about 5 minutes, or until the vegetables start to soften.
- Add the chopped tomato, thyme leaves, and bay leaves to the pot. Cook for another 2 minutes.
- Return the chicken to the pot and pour in the chicken broth, vinegar, and water. Season with salt and pepper to taste. If you like it spicy, add some hot sauce according to your preference.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
- Once the soup is ready, remove the bay leaves and discard them.
- Serve the Belizean Escabeche Soup hot with corn tortillas or bread on the side.
Notes
Tips and Tricks
Use a sharp knife and slice the onions thinly for even cooking. Cook the onions on medium heat to prevent them from burning. Stir the soup occasionally to prevent the onions from sticking to the bottom of the pot. Let the soup simmer for at least 20-30 minutes to allow the flavors to develop fully.Nutrition
Calories: 247kcal | Carbohydrates: 6g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 468mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g
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