Belizean  Stewed Chicken   

Ingredients:

Chicken

Cumin

Coconut oil

Dried thyme

Dried oregano

Ginger and garlic

Worcestershire Sauce

Soy sauce

White onion

Bell peppers

Red recado

1

Mix the recado paste with a splash of oil to slacken it up and then rub it all over the chicken.

2

           Place in a zip lock bag with the spices and then pour in the soy and Worcestershire sauce. Seal the bag and pop in the fridge for at least 2 hours, or even overnight.

3

            Remove from the fridge and fry the chicken in some coconut oil, reserving the rest of the marinade.

4

            Once browned on both sides, remove the chicken from the pan briefly whilst frying the pepper and onion.

5

            As they begin to soften, return the chicken to the pan and pour over the rest of the marinade liquid.

6

           Finally, add some water, enough to just cover everything in the pot.

7

           Bring to a simmer and allow to gently reduce to a thick gravy for approximately 1 hour.

8

           Serve the Belizean Stewed Chicken on a bed of steaming rice and enjoy