Belize Stew Chicken, probably the national dish of Belize, usually served up with Rice and Beans, Fried Plantain and Belize style Potato Salad.
This dish is rich and tasty and when I used to visit Belize I always went and had some platefuls. The recipe is based on the one I used to cook and serve up at my little diner in Gosport UK. Now I live in Belize I can eat it whenever I want, washed down with some Belikin Beer perfect.
Belize Stew Chicken
Belize National Dish
- 2 kilo Chicken Pieces
- 3 tbsp Recado Paste
- 1 cup Cider Vinagar
- 3 large Onions
- 2 tbsp Garlic Powder
- 1 tbsp Dried Thyme
- 1 tbsp Dried Oregano
- 1 tbsp salt
- 1 tbsp Ground Black Pepper
- 2 tbsp Ground Cumin
- 2 tbsp Brown Sugar
- 3 tbsp Coconut Oil
- 300 ml Coconut Milk
Mix the Recado paste with the vinegar and rub it all over the chicken pieces. Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper. Chop the onion, pepper and garlic and set aside. Melt the coconut oil in a large saucepan if solid. When it has melted completely, add the sugar and swirl to distribute. Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
Add the onions, peppers and garlic. Saute until the onions are translucent. Add the reserved marinade and Coconut Milk to the pot and then add enough water to “almost cover” the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary. Serve each portion with 1 cup of rice and beans and 3 pieces of Plantain and a spoon of slaw.
Stew Chicken is the national dish of Belize, served up with rice and beans, potato salad, slaw and fried plantains. you can find it in all Belizean restaurants. It is great rich and tasty and is a staple food stuff for Belizeans.
if you cant find Recado Paste easily it can be purchased online as Achiote Paste or Annato Paste, if still no joy use two tablespoons of Badia tropical seasoning with achiote and cilantro.
