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Belizian Style Chicken and Onion Stew


 Belizian Style Chicken and Onion Stew (Pollo en Escabeche)


1 roasting chicken cut into 8 pieces, pieces skinned

1 Tbsp ground cumin

¼ tsp ground cloves

¼ tsp allspice

¼ tsp ground cinnamon

1 Tbsp ground coriander

2 Tbsp dried oregano

1 Tbsp minced garlic

Kosher salt

Black pepper, freshly ground

1 cup orange juice

Zest and juice of 1 lemon

Zest and juice of 1 lime

2 quarts of Chicken Stock

4 dried guajillo chilies

Olive oil

5 large white onions, halved and thinly sliced

1 large celery stalk, diced

1 cup dry white wine

1 large carrot, peeled and diced

1 large parsnip, peeled and diced

1 large russet potato, peeled and diced

Serve with your favorite rice and warmed corn tortillas

Garnish with pickled jalapeno


Place the chicken pieces in the bottom of a large stock pot on high.   Add the cumin, cloves, allspice, cinnamon, coriander, oregano, garlic, a generous pinch of kosher salt, and several grinds of black pepper.  Stir chicken to coat.  Add the orange juice, lemon and lime juice and zest, Chicken Stock and dried peppers.  Bring to a boil then reduce heat to a medium simmer.  Leave uncovered for now.

In a 14” skillet over medium heat sweat the onions and celery in a generous amount of olive oil until very soft.  Deglaze the pan with the white wine.  Add to the stock pot along with the carrot, parsnip, and potato.  Cover and simmer on low for about 1 hour or until the root vegetables are cooked through.

While simmering, prepare your favorite rice per the package instructions and serve along with the warmed corn tortillas garnished with a few slices of pickled jalapenos.

Serves 6-8

*Soup Recipe Contest Entry 2015