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    Belizean Chicken Stew

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    Belizean Chicken Stew is a rich and flavorful dish made with tender chicken, slow-cooked in a savory, spiced gravy. This dish is a staple in Belizean cuisine, often served with rice and beans for a complete, satisfying meal.

    Origin Belizean Chicken Stew

    Belizean Chicken Stew has deep Creole influences and is a popular dish throughout Belize. The combination of simple ingredients like recado (annatto paste), garlic, and spices creates a rich and comforting meal that is enjoyed across the country. It is commonly paired with coconut rice and fried plantains for an authentic experience.

    What I Love About This Recipe

    This dish is packed with bold flavors, yet it’s surprisingly easy to make. The slow-cooked chicken becomes incredibly tender, absorbing all the delicious spices. The sauce is rich and thick, perfect for spooning over rice. Plus, it’s a one-pot meal, making cleanup a breeze. I love how versatile this dish is—you can tweak the seasonings to your preference and even cook it in a slow extra convenience.

    Also Read : Lazy French Onion Soup

    Belizean Chicken Stew
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    Belizean Chicken Stew

    Recipe by RecipeWikki
    Servings
    +
    –

    8

    servings
    Prep time

    15

    minutes
    Cooking time

    1

    hour 
    Calories

    237

    kcal

    Ingredients

    • 1 whole chicken, cut into pieces

    • 2 tablespoons recado (annatto paste)

    • 1 teaspoon salt

    • 1 teaspoon black pepper

    • 1 teaspoon dried thyme

    • 1 teaspoon garlic powder

    • 1/2 teaspoon cumin

    • 2 tablespoons vegetable oil

    • 1 onion, chopped

    • 3 cloves garlic, minced

    • 1 bell pepper, chopped

    • 2 tomatoes, chopped

    • 2 cups chicken broth

    • 1 tablespoon Worcestershire sauce

    • 1 teaspoon vinegar

    • 1 bay leaf

    Directions

    • In a large bowl, season the chicken with recado, salt, black pepper, thyme, garlic powder, and cumin. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
    • Heat oil in a large pot over medium heat. Add the chicken pieces and brown them on both sides (about 3-4 minutes per side). Remove and set aside.
    • In the same pot, sauté the onions, garlic, and bell pepper until softened. Add the chopped tomatoes and cook until they break down.
    • Return the chicken to the pot and pour in the chicken broth. Add Worcestershire sauce, vinegar, and a bay leaf. Stir to combine.
    • Cover and let simmer for about 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
    • Adjust seasoning as needed and remove the bay leaf before serving.

    Notes

    • Recado (annatto paste) gives this dish its signature flavor and color, but if unavailable, you can substitute with paprika mixed with a bit of garlic and cumin.

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