Belizean Escabeche Soup Recipe
247kcal
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
Method
- 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.
Nutrition
Calories247kcalCarbohydrates6gProtein36gFat8gSaturated Fat2gCholesterol87mgSodium468mgPotassium460mgFiber1gSugar3g