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Belize

Belizean Stew Chicken

A rich and savory stewed chicken, browned to perfection and slow-cooked with aromatic spices.

A delicious plate of Belizean Stew Chicken.
A close-up of the rich stew chicken.
Stew chicken being cooked in a pot.
A serving of stew chicken with rice and beans.
Another beautiful shot of the finished dish.
A heart portion of Belizean stew chicken.

Prep Time

20 mins

Cook Time

45 mins

Difficulty

Medium

Servings

4

Ingredients
  • 2 lbs chicken (cut into pieces)
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 sweet pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • 2 cups water
  • 1 tbsp recado (red seasoning paste)
  • Salt and black pepper to taste

Instructions

1

Heat oil in a pot. Add brown sugar and let it caramelize.

2

Add chicken pieces and brown evenly.

3

Add recado, onion, garlic, sweet pepper, thyme, salt, and pepper.

4

Add water, cover, and simmer for 30–45 minutes until chicken is tender and sauce thickens.

Special Twist

Try marinating the chicken overnight in lime and seasoning for deeper flavor.

Chef Joe's Tips

Add a dash of coconut milk for a richer flavor. Serve with rice and beans, coleslaw, and fried plantains.

Suggestions

Cook in a cast iron pot over a campfire for that smoky edge.