Belizean
Stewed
Chicken
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Ingredients:
Chicken
Cumin
Coconut oil
Dried thyme
Dried oregano
Ginger and garlic
Worcestershire Sauce
Soy sauce
White onion
Bell peppers
Red recado
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1
Mix the recado paste with a splash of oil to slacken it up and then rub it all over the chicken.
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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.
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3
Remove from the fridge and fry the chicken in some coconut oil, reserving the rest of the marinade.
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4
Once browned on both sides, remove the chicken from the pan briefly whilst frying the pepper and onion.
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5
As they begin to soften, return the chicken to the pan and pour over the rest of the marinade liquid.
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6
Finally, add some water, enough to just cover everything in the pot.
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7
Bring to a simmer and allow to gently reduce to a thick gravy for approximately 1 hour.
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8
Serve the Belizean Stewed Chicken on a bed of steaming rice and enjoy
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