There is an excellent traditional Maya escabeche recipe in Joan Fry's book, How to Cook a Tapir. Unfortunately, I've lent my review copy to someone but a little bird told me that the books have arrived on the island today and you can reserve a copy at the bookshop (Pages at Vilma Linda). They will officially go on sale on the 19th during the launch.
But until then here is a recipe from the Toucan Cook Belize
1 chicken 3lb
3-4 onion
1 pt vinegar or a little less
1/2 tsp thyme
6-8 spice seeds (not specified)
8-10 cups of water
oregano leaves
salt and pepper to taste
2 plugs garlic
2-4 jalapeno peppers whole
Cut chicken into serving pieces and fry until evenly brown, then remove from pan or boil the whole chicken in the 8-10 cups of water with 1/2 tsp salt. Remove to oven and bake until brown.
Then remove meat from bones. save stock for step 3. Cut onions into thin slices and soak in vinegar and 1/2 cup water. Pour water into large saucepan and add the seasonings and whole peppers and allow it to boil for 10 minutes. Add the chicken and allow to boil slowly until tender. Add all the onions and vinegar to taste. Simmer for 5 minutes. Serve hot with corn tortillas.
AmbergrisCaye.com 
