Belizean Chicken Stew

Name: Belizean Chicken Stew
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 1 whole chicken (cut into parts) or 1.5 lbs chicken pieces; 2 tbsp recado rojo (annatto paste); 2 tbsp oil; 1 onion, chopped; 1 bell pepper, chopped; 2 garlic cloves, minced; 1 tomato, chopped; 1 cup chicken broth or water; 1 tsp thyme; Salt and pepper to taste; Optional: lime juice and chopped cilantro for garnish

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Rich, savory, and deeply spiced—this traditional Belizean dish features tender chicken simmered in a tomato-based sauce with aromatic herbs. Typically served with rice and beans, it’s a beloved comfort food in Belizean households.

Contents

Origin Belizean Chicken Stew What I Love About This Recipe Belizean Chicken Stew Ingredients Directions Notes

Origin Belizean Chicken Stew

A staple in Belizean cuisine, this stew is a flavorful blend of Caribbean and Central American influences. It’s known for its signature red hue, which comes from annatto (recado rojo), a spice mix commonly used in Belizean cooking.

What I Love About This Recipe

It’s hearty, comforting, and bursting with deep, earthy flavor. I love how the chicken absorbs all the spices, and the sauce pairs perfectly with coconut rice or stewed beans. It’s an easy one-pot meal that brings big flavor.

Belizean Chicken Stew

Recipe by RecipeWikki

Servings

servings

Prep time

hour

Cooking time

hour

Calories

300

kcal

Ingredients

1 whole chicken (cut into parts) or 1.5 lbs chicken pieces
2 tbsp recado rojo (annatto paste)
2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 tomato, chopped
1 cup chicken broth or water
1 tsp thyme
Salt and pepper to taste
Optional: lime juice and chopped cilantro for garnish

Directions

Rub chicken pieces with recado rojo and a bit of oil until coated.
In a large pot, heat oil and brown the chicken on all sides.
Add onion, bell pepper, garlic, and tomato; cook until softened.
Pour in broth, add thyme, salt, and pepper. Cover and simmer for 30–40 minutes, until chicken is tender.
Adjust seasoning, garnish with lime juice and cilantro if desired, and serve hot.

Notes

Serve traditionally with rice and beans or coconut rice.
Recado rojo can be found in Latin/Caribbean stores or replaced with a mix of paprika, cumin, and vinegar if needed.
Add potatoes or carrots for a heartier stew.

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