Making Escabeche with Belizeanvibez

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being slightly healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper provides a similar flavor with a different profile.

Lightly brown chicken in a large pot; remove chicken parts and set aside.

Sauté half of the sliced onions for 2 minutes; remove and set aside.

In the same large pot, add 10 to 12 cups boiling water.

Start seasoning your pot with the other half sliced onions, garlic, jalapeño peppers, oregano, salt, white & black pepper, white vinegar, and vinegar from canned jalapeño (to taste).

Bring to a boil.

Add previously browned chicken pieces to the soup.

Cook for 30 to 40 minutes.

Remove chicken pieces and brown lightly in oven/broiler (optional).

Put chicken back into the soup pot, add the sautéed onions to escabeche; for softer onions boil 15 minutes longer.

Adjust flavors; if soup is too sour, add some water to adjust.

Serve hot with fresh corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level: