Belizean Escabeche (from Flavors of Belize restaurant in Los Angeles) An incredibly flavorful soup, with a similar acidic/vinegar base like traditional Escabeche, but this is a version found mainly in Belize. This was a real surprise and something I would go back for...over and over. The chicken seemed to be roasted first and then placed in the soup. (Here's a version of the soup I found, but not from this restaurant) Belizean Chicken Stew "Escabeche" In a large soup pot, brown in 3 T of oil: 2-3 lb. chicken, cut in pieces Add: 2 qt. water 1-2- cloves garlic, minced salt and pepper to taste 3 whole cloves 2 t. dried oregano 1/4 c. vinegar 2-3 whole chili peppers Bring to a boil, then simmer until chicken is tender, about 20-30 minutes Meanwhile, cut into rings: 1 lb. onions Soak in warm water 30 minutes. Drain and add to other ingredients. Cook 2 minutes. Serve with tortillas. recipe from: Extending the Table: A World Community Cookbook by J.H. Chlabach, Herald Press 1991 ***************************************************************************************************************** My photostream with a black background: www.fluidr.com/photos/lesyeuxheureux All rights reserved - Copyright © les yeux heureux All rights reserved - Copyright © Christopher Casilli For more information www.flickr.com/people/lesyeuxheureux/ Please... Do not reproduce, copy, edit, publish, transmit or upload this image in any way without my expressed written permission. Thanks!