• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 7
    OK

    Belizean Chicken Stew

    This comforting Belizean chicken stew recipe uses Creole, Maya, and Mestizo cooking ingredients to make an aromatic deep amber colored gravy with moist and tender cuts of chicken, cooked in coconut oil, and marinated in recado paste. 


    Ingredients
    1
    large chicken, cut into serving pieces
    3
    tablespoons
    red recado paste (annatto)
    *
    salt and pepper to taste
    1
    cup
    water
    1
    tablespoon
    coconut oil
    2
    large onions, diced
    3
    cloves
    garlic, minced
    1
    large bell pepper, seeded and diced
    2
    tablespoons
    brown sugar
    Directions
    Dilute the recado paste with water. In a bowl, pour over the chicken pieces and marinade for 30 minutes along with black pepper and salt.
    In a cast iron skillet, heat the coconut oil and sauté the onion, garlic, and bell pepper on high heat until translucent. Add the brown sugar and stir continuously until dissolved and dark brown in color.
    Add the chicken, one piece at a time, to the cast iron skillet, skin side down and brown completely. Avoid overcrowding. If necessary, remove the browed pieces and repeat with the remaining chicken until all are seared and their skins have achieved a nice deep brown color.
    Once complete, combine the recado marinade and the chicken in the skillet, cover and cook for 40 minutes until the chicken is tender and the liquid has reduced to a deep mahogany colored gravy that coats the back of your spoon.
    To serve: Stew Chicken is traditionally enjoyed with coconut milk rice and beans, habanero pepper sauce, curtido (cabbage salad), fried breadfruit and a traditional potato salad.

    The base number of servings for this recipe is 7
    OK

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