Prep 15 mins
Cook 1 hr 15 mins
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
- 1 whole chicken, cut up
- 2 tablespoons white vinegar
- 2 tablespoons achiote paste (called red recado in Belize)
- 1 onion
- 1 green bell pepper
- 5 garlic cloves
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons cumin
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 -2 tablespoon coconut oil
- 1 -2 teaspoon sugar
- water, to cover
- 1 bay leaf
- Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
- Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
- Chop the onion, pepper and garlic and set aside.
- Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
- Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
- Add the onions, peppers and garlic. Saute until the onions are translucent.
- Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.
My wife and I lived in Belize for almost three years when we were first married, so of course stewed Chicken, beans and rice, plantain, potatoe salad and lime juice was a common meal. I've looked for a good recipe to recreate those flavors and smells, and this comes as close as we can get without flying down to Belize City! I called several shops and finally found achiote paste at a local Mexican market. Made this with Gallo Pinto (a Costa Rican style rice and black bean dish)
Thank you! This Belizean Stewed Chicken recipe was right on the money. FLAVORFUL!!! After traveling to Belize this summer, we've been looking for a recipe that recreates the wonderful Belizean Stew Chicken. THIS IS IT! A Note: Be careful to not overcook or the chicken will dry out. It is important to cook it uncovered so the water will simmer down to a broth that can then go over rice or the chicken if you want. We did chicken thighs with skin on and two boneless, skinless breasts (those got a little dry - again we overcooked it a bit - our fault). Also, the coconut oil fries HOT - so be careful to use a medium setting to brown the chicken. We brought Red Recado back with us from Belize, and it worked great. Wonderful flavor in this dish.