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

Recipe by RecipeWikki

Servings

15

servings

Prep time

1

hour 

Cooking time

1

hour 

Calories

300

kcal

Ingredients

• 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.