Rich, savory, and deeply spiced—this traditional Belizean dish features tender chicken simmered in a tomato-based sauce with aromatic herbs. Typically served with rice and beans, it’s a beloved comfort food in Belizean households.
Origin Belizean Chicken Stew
A staple in Belizean cuisine, this stew is a flavorful blend of Caribbean and Central American influences. It’s known for its signature red hue, which comes from annatto (recado rojo), a spice mix commonly used in Belizean cooking.
What I Love About This Recipe
It’s hearty, comforting, and bursting with deep, earthy flavor. I love how the chicken absorbs all the spices, and the sauce pairs perfectly with coconut rice or stewed beans. It’s an easy one-pot meal that brings big flavor.
Also Read : Blueberry Baked Oats
Belizean Chicken Stew
15
servings1
hour1
hour300
kcalIngredients
1 whole chicken (cut into parts) or 1.5 lbs chicken pieces
2 tbsp recado rojo (annatto paste)
2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 tomato, chopped
1 cup chicken broth or water
1 tsp thyme
Salt and pepper to taste
Optional: lime juice and chopped cilantro for garnish
Directions
- Rub chicken pieces with recado rojo and a bit of oil until coated.
- In a large pot, heat oil and brown the chicken on all sides.
- Add onion, bell pepper, garlic, and tomato; cook until softened.
- Pour in broth, add thyme, salt, and pepper. Cover and simmer for 30–40 minutes, until chicken is tender.
- Adjust seasoning, garnish with lime juice and cilantro if desired, and serve hot.
Notes
- Serve traditionally with rice and beans or coconut rice.
Recado rojo can be found in Latin/Caribbean stores or replaced with a mix of paprika, cumin, and vinegar if needed.- Add potatoes or carrots for a heartier stew.
