by olivera1975

Here is my favourite recipe so far for escabeche. At first, I did not even wanted to try it as I thought the soup have an onion smell, but believe it or not, no.

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Name: Belize's Escabeche Soup - Onion Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 pound chicken parts wings, legs, breast - whatever you want; 2 tablespoon Canola Oil; 5 cups Water; 1 clove Fresh garlic, peeled; 1/2 teaspoon Dried oregano; 2 tablespoon Chicken bouillon; 4 tablespoon pickled Jalapenos (but only the water. If you want it very spicy, add 2-3 small slices of jalapeno pepper; 5 tablespoons Cider Vinegar I use the apple vinegar; 1 cup Carrot sliced; 3 large white onion about 13 oz; 2 cups Water

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INGREDIENTS

1 pound chicken parts ; wings, legs, breast - whatever you want
2 tablespoon Canola Oil
5 cups Water
1 clove Fresh garlic, peeled
1/2 teaspoon Dried oregano
2 tablespoon Chicken bouillon
4 tablespoon pickled Jalapenos ; (but only the water. If you want it very spicy, add 2-3 small slices of jalapeno pepper
5 tablespoons Cider Vinegar ; I use the apple vinegar
1 cup Carrot ; sliced
3 large white onion ; about 13 oz
2 cups Water

INSTRUCTIONS

Separate, In a pot add water with 1 clove of garlic, 1/2 tsp dry oregano, 2 tbs Chicken bouillon.

Leave few minutes to boil.

Add 2 tbs JALAPENO juice. If you want it hotter, add more jalapenos.

leave few minutes to boil

add 3 tbs white vinegar and leave few more minutes to boil.

Add chicken in water.

Taste the soup.

add 1 cup carrots (sliced)

leave few minutes

add little bit of oil (where you fried the chicken and scrub good the pot)

Clean and cut in fine rounds fresh onion. huge white onion.

If you taste it and if is not enough vinegar, add more until reach the taste you love.

Add 2 cups of water in a separate pot (for the onion). You need to precook the onion to remove the strong smell.

Slice all onion very thin . Boil only few minutes (3-4) and take the rings apart in same time. Drain the water and let onions rest.

Leave the soup to boil for 10 more minutes. Add onion and immediately stop the fire.

Serve with hot corn tortilla.

NOTES

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Belize's Escabeche Soup - Onion Soup

1 pound chicken parts wings, legs, breast - whatever you want
2 tablespoon Canola Oil
5 cups Water
1 clove Fresh garlic, peeled
1/2 teaspoon Dried oregano
2 tablespoon Chicken bouillon
4 tablespoon pickled Jalapenos (but only the water. If you want it very spicy, add 2-3 small slices of jalapeno pepper
5 tablespoons Cider Vinegar I use the apple vinegar
1 cup Carrot sliced
3 large white onion about 13 oz
2 cups Water

In a pan hit very well 2 TBS oil (aout 3-4 minutes). Add chicken to fry. Do not move in pan until is well fried on a side. Than flip it to the other side until well done (about 3-4 minutes each side until golden).
Separate, In a pot add water with 1 clove of garlic, 1/2 tsp dry oregano, 2 tbs Chicken bouillon. 
Leave few minutes to boil.
Add 2 tbs JALAPENO juice. If you want it hotter, add more jalapenos.
leave few minutes to boil
add 3 tbs white vinegar and leave few more minutes to boil.
Add chicken in water.
Taste the soup. 
add 1 cup carrots (sliced)
leave few minutes
add little bit of oil (where you fried the chicken and scrub good the pot)
Clean and cut in fine rounds fresh onion. huge white onion.
If you taste it and if is not enough vinegar, add more until reach the taste you love.
Add 2 cups of water in a separate pot (for the onion). You need to precook the onion to remove the strong smell.
Slice all onion very thin . Boil only few minutes (3-4) and take the rings apart in same time. Drain the water and let onions rest.
Leave the soup to boil for 10 more minutes. Add onion and immediately stop the fire. 
Serve with hot corn tortilla.

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Escabeche Soup
olivera1975

Nutrition

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Serving Size: 1 Serving (698g)
Recipe Makes: 4 Servings

Calories: 375
Calories from Fat: 220 (59%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 5.7g
Cholesterol 85.2mg		26 %
Sodium 429.6mg		15 %
Potassium 530.6mg		14 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 3g	12 %
	Sugars, other 12.4g
Protein 23.2g		33 %
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Calories per serving: 375

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