Stew Chicken (Belize)
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.
- Ready In:
- 1hr 30mins
- 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.
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It turned out pretty well despite the difficulty with the directions. I assumed the soy sauce went in with the Worcestershire sauce. And half way through the meal, it occurred to me to spread the sauce in which the chicken cooked over the chicken (as well as the beans and rice). That helped a lot. The chicken cooked 45 minutes, and that was plenty long.Reply
I lived in Belize for 23 yrs. This base recipe is best I have found. Thanks! Some put a ginger slice in oil after dissolving sugar and then take out when cooked up. Or leave in and then remove at serving. Thin slices of red n green bell pepper add to presentation instead of cubing. The absolute best stew chicken I ate was cooked by a Belizean gal at a popular gourmet restaurant. It had a slight hint of curry on top of the base spices. Might try that experiment. It was plain Jamaican yellow curry powder. Don’t cut all the fat off the chicken that’s what makes the richness. It’s not diet cooking so don’t abort it. The sauce needs to be cooked down so it’s not too watery. I would recommend marinating the chicken overnight. Serve with a pan fried banana in butter for a side and coconut brown rice with a few black beans in it. I saw a 1000 tourists eat stew chicken and not one ever said anything but yum! The only thing I would take over the above is spicy jerk chicken cooked in same manner.2Reply