Slow-Cooked

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

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

237

kcal

Ingredients

• 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.