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Belizean Stewed Chicken

Belizean Stewed Chicken

Rosanna Stevens
A warm and fragrant chicken stew from beautiful Belize
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 324 kcal

Equipment

Ingredients
 

  • 1 kg chicken (use on the bone pieces)
  • 1.5 tablespoon red recado paste
  • 2 bell peppers
  • 1 white onion
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ginger
  • 1 clove garlic
  • 1 tso cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon coconut oil

Instructions
 

  • Mix the recado paste with a splash of oil to slacken it up and then rub it all over the chicken.
  • 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.
  • Remove from the fridge and fry the chicken in some coconut oil, reserving the rest of the marinade.
  • Once browned on both sides, remove the chicken from the pan briefly whilst frying the pepper and onion.
  • As they begin to soften, return the chicken to the pan and pour over the rest of the marinade liquid.
  • Finally, add some water, enough to just cover everything in the pot.
  • Bring to a simmer and allow to gently reduce to a thick gravy for approximately 1 hour.
  • Serve the Belizean Stewed Chicken on a bed of steaming rice and enjoy

Nutrition

Calories: 324kcalCarbohydrates: 7gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 340mgPotassium: 419mgFiber: 2gSugar: 4gVitamin A: 2044IUVitamin C: 80mgCalcium: 33mgIron: 2mg
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