Carribean: Belize: Belizean Escabeche Soup (Onion Soup)
INGREDIENTS:
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.
