Stew Chicken Belize
Experience the rich and soulful flavors of Belize with this traditional Stew Chicken Belize recipe. Tender, bone-in chicken is marinated in aromatic spices, recado (achiote paste), and soy sauce for a vibrant and earthy depth of flavor. Slowly simmered with fresh garlic, onion, tomato, and green bell pepper, the dish delivers a luscious, savory sauce that’s perfect for spooning over rice and beans or sopping up with warm tortillas. Highlighting Belizean culinary tradition, this comforting dish combines simple ingredients with bold flavors, making it ideal for family meals or festive gatherings. Don’t forget to garnish with fresh cilantro for an authentic, herbaceous finish! Perfectly balanced and easy to make, this one-pot wonder will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 3 lbs Chicken (bone-in, skinless preferred)
- 2 tbsp Lime juice
- 4 cloves Garlic
- 1 large Onion
- 1 medium Green bell pepper
- 1 bunch Cilantro
- 1 large Tomato
- 2 tbsp Recado (achiote paste)
- 2 tbsp Vegetable oil
- 3 tbsp Soy sauce
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tsp Cumin powder
- 2 cups Water
Instructions
Rinse the chicken thoroughly under cold water. Use lime juice to rub the chicken, removing any odor and excess fat, then rinse again. Pat the chicken dry.
Peel and crush the garlic cloves. Finely chop the onion, green bell pepper, cilantro, and tomato. Set aside.
In a large bowl, combine the chicken with recado (achiote paste), soy sauce, 1 teaspoon of salt, black pepper, and cumin powder. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 30 minutes or, for best results, overnight in the refrigerator.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, browning them evenly on all sides. Work in batches if necessary to avoid overcrowding the pot. Once browned, remove the chicken and set aside.
In the same pot, add the chopped onion, garlic, green bell pepper, and tomato. Sauté for 3-5 minutes, stirring occasionally, until the onions are soft and translucent.
Return the browned chicken to the pot. Add 2 cups of water, ensuring the chicken is partially submerged in liquid. Stir in any remaining marinade from the bowl.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 45-50 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Taste and adjust seasoning with additional salt if needed.
Serve hot with traditional Belizean rice and beans, plantains, or tortillas. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 8615 mg | 375% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 30.5 g | ||
| Protein | 331.7 g | 663% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 400 mg | 31% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4659 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
