Belize's Escabeche Soup - Onion Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 cups water
- 1/2 teaspoon dried oregano
- 5 cups water
- 1 pound chicken parts wings, legs, breast - whatever you want
- 2 tablespoon canola oil
- 1 clove fresh garlic, peeled
- 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
- Carbohydrate 15.3855359689616 g
- Cholesterol 85.228569375 mg
- Fat 24.4639109880553 g
- Fiber 3.0248005410504 g
- Protein 23.1808612655841 g
- Saturated Fat 5.54619988270427 g
- Serving Size 1 1 Serving (698g)
- Sodium 429.585142983825 mg
- Sugar 12.3607354279112 g
- Trans Fat 1.61166931126935 g
- Calories 375 calories
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.
