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