Belizean Chicken Stew is a rich and flavorful dish made with tender chicken, slow-cooked in a savory, spiced gravy. This dish is a staple in Belizean cuisine, often served with rice and beans for a complete, satisfying meal.
Origin Belizean Chicken Stew
Belizean Chicken Stew has deep Creole influences and is a popular dish throughout Belize. The combination of simple ingredients like recado (annatto paste), garlic, and spices creates a rich and comforting meal that is enjoyed across the country. It is commonly paired with coconut rice and fried plantains for an authentic experience.
What I Love About This Recipe
This dish is packed with bold flavors, yet it’s surprisingly easy to make. The slow-cooked chicken becomes incredibly tender, absorbing all the delicious spices. The sauce is rich and thick, perfect for spooning over rice. Plus, it’s a one-pot meal, making cleanup a breeze. I love how versatile this dish is—you can tweak the seasonings to your preference and even cook it in a slow extra convenience.
Also Read : Lazy French Onion Soup
Belizean Chicken Stew
8
servings15
minutes1
hour237
kcalIngredients
1 whole chicken, cut into pieces
2 tablespoons recado (annatto paste)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon cumin
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1 bay leaf
Directions
- In a large bowl, season the chicken with recado, salt, black pepper, thyme, garlic powder, and cumin. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
- Heat oil in a large pot over medium heat. Add the chicken pieces and brown them on both sides (about 3-4 minutes per side). Remove and set aside.
- In the same pot, sauté the onions, garlic, and bell pepper until softened. Add the chopped tomatoes and cook until they break down.
- Return the chicken to the pot and pour in the chicken broth. Add Worcestershire sauce, vinegar, and a bay leaf. Stir to combine.
- Cover and let simmer for about 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Adjust seasoning as needed and remove the bay leaf before serving.
Notes
- Recado (annatto paste) gives this dish its signature flavor and color, but if unavailable, you can substitute with paprika mixed with a bit of garlic and cumin.
