Recipe Index

Ingredients

• 1 whole chicken, about 3 lb 5 oz
• 6 to 8 whole allspice berries
• 6 Belizean oregano leaves, or 2 teaspoons dried oregano
• 6 whole cloves
• 1 teaspoon cumin seeds
• 2 teaspoons whole black peppercorns
• 1 cinnamon stick
• 1 tablespoon chicken bouillon powder
• Salt and black pepper, to taste
• 4 garlic cloves, crushed
• 2 to 4 lb white onions, thinly sliced
• 1 cup distilled white vinegar
• 1 small can pickled jalapenos with their liquid, or 2 to 4 fresh jalapenos, sliced
• For the chicken rub: 1 teaspoon seasoned salt, 1 teaspoon Worcestershire sauce and 1 tablespoon olive oil or melted butter
• Water, to cover

Method

1. Lightly crush the allspice, cloves, cumin and peppercorns. Rub the chicken inside and out with the seasoned salt, Worcestershire sauce and oil or butter.
2. Put the chicken in a large pot with water to cover, the crushed spices, cinnamon stick, oregano, garlic and bouillon powder. Bring to a boil, skim, then simmer for 35 to 40 minutes until the chicken is cooked through.
3. Lift out the chicken and keep it warm; strain and reserve the broth. If you like, brown the chicken briefly under a hot grill or in a hot oven for 10 minutes.
4. Return about 6 cups of broth to the pot. Add the sliced onions, vinegar and jalapenos with some of their pickling liquid.
5. Bring to a boil, then simmer for 12 to 15 minutes until the onions are soft but still hold their shape and the broth tastes sharply tangy. Season with salt and pepper.
6. Cut the chicken into serving pieces and return them to the pot for 5 minutes to heat through and take on the flavour.
7. Serve in deep bowls with plenty of onions and broth spooned over the chicken, with corn tortillas alongside.

Prep: 15 min · Cook: 1 h · Total: 1 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data