Escabeche(Guatemala)

• 3 lb. chicken
• 3-4 onions
• 1 pint vinegar
• 1/2 tsp. thyme
• 6-8 spice seeds
• 8-10 cups of water
• oregano leaves
• salt & pepper to taste
• 2 cloves of garlic
• 2-4 jalapeno peppers whole
• corn tortillas

1. Cut chicken into serving pieces and fry until brown.
2. Remove from pan or boil the whole chicken in 8-10 cups of water with a 1/2 tsp. salt.
3. Remove and bake in oven until golden brown.
4. Remove meat from bones and save the stock.
5. Cut onions into thin slices and soak in vinegar and 1/2 cup of water.
6. Pour water into large sauce pan.
7. Add the seasonings and whole peppers, boil for 10 minutes.
8. Add chicken and boil for 10 more minutes.
9. Add the onions and vinegar to taste.
10. Simmer for 5 minutes.
11. Serve hot with corn tortillas.

chicken, onions, vinegar, thyme, water, oregano, salt, garlic, peppers, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24233 (may not work)