Belizean Chicken Stew Recipe

Origin: Belize Period: Traditional

This is a very traditional Belizean dish that's typically served on a Sunday with Belizean Rice and Beans and fried plantains. The flavour of the dish relies on how dark you fry the chicken so make certain that when you fry the chicken skin is nicely browned.

Ingredients

1 chicken washed, cut into serving portions and dried
2 tsp vegetable oil
2 tsp sugar
1 onion, sliced
250ml water
1 tbs vinegar
1 tbsp Worcestershire sauce
1 green bell pepper, chopped
1 tsp Recado Rojo (Red Achiote Paste)
salt, black pepper, chilli powder and garlic powder, to taste

Belizean Chicken Stew Preparation:

Method:

Sprinkle the chilli with salt, black pepper, chilli powder, achiote powder and garlic powder and set aside to infuse for about 20 minutes.

When ready heat the oil in a large pot. Add the sugar and cook, stirring continually, until it begins to caramelize. Now add the chicken (in batches) and fry until well browned all over. Stir-in the onion and green bell pepper and fry for about 2 minutes more.

Whisk together the water, vinegar and Worcestershire sauce then add to the pot. Bring to a boil, reduce to a simmer, cover and cook for about 50 minutes, or until the chicken is done. Check the water level every now and then and add more if needed. Transfer the chicken to a bowl, pour a little of the sauce over the top (you may reduce this if desired) and serve with Belizean Rice and Beans and fried plantains.

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