🇧🇿 How to Make Escabeche

Craving Escabeche? On FoodNeverComes the food never actually comes — so here's how to make real Escabeche at home, in about 50 min, with stuff you probably already have.

🛒 Ingredients

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• 1 chicken, jointed, or 4 leg quarters
• 4 large onions, sliced thin
• 1 cup white vinegar
• 6 whole allspice berries
• 1 tsp dried oregano
• 3 cloves garlic
• 2 habaneros, whole
• corn tortillas, to serve
• salt, black pepper
• 4 cups chicken stock

👩‍🍳 Method

1. Season and brown the chicken pieces well in a little oil, then set aside. Browning is the only fat in the dish.
2. Boil the sliced onions in the vinegar with the allspice and oregano for 5 min, then drain, keeping the vinegar. This takes the raw bite off four onions' worth.
3. Put the chicken, stock, garlic, drained onions and the whole habaneros in a pot.
4. Add the reserved vinegar back a little at a time, tasting. It should be pleasantly sour, not sharp — this is a soup, not a pickle.
5. Simmer 30 min until the chicken is tender and the onions have gone silky and almost dissolved.
6. Fish the habaneros out before serving unless someone is brave. Eaten with warm corn tortillas to dip, and it is the standard Belizean cure for a cold.