Belizean Stew Chicken

  • Total time - 2 hours 30 minutes
  • Active preparation - 30 minutes
  • Marinating - 1-2 hours (ideally overnight)
  • Servings: 4
  • Country: Belize
Rich reddish-brown stewed chicken with thick gravy and slices of onion and bell pepper, served with rice and beans.

For an authentic experience, it is essential to use Red Recado (Achiote paste), which gives the chicken its characteristic color and earthy flavor. You can find it in Latin American specialty stores.

This recipe combines the sweetness of caramel, the acidity of vinegar, the saltiness of sauces, and the herbal aroma. The resulting thick sauce (gravy) is intended to be poured over the Rice and Beans.

Ingredients

Chicken and Marinade

  • 1 kg Chicken thighs and/or drumsticks (bone-in and skin-on)
  • 1.5 tbsp Red Recado (Achiote paste)
  • 2 tbsp White vinegar (or lime juice)
  • 2 tbsp Worcestershire Sauce
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Dried Thyme
  • 1 to taste Salt and black pepper

For Stewing

  • 2 tbsp Vegetable oil
  • 1 tsp Brown sugar
  • 1 medium piece Yellow onion, sliced
  • 0.5 piece Green/Red bell pepper, sliced into strips
  • 500 ml Chicken broth or water

Instructions

Step 1: Marinade and Marinating

In a bowl, mix Red Recado, white vinegar, Worcestershire sauce, garlic, cumin, thyme, salt, and pepper to create a thick paste.

Wash and pat the chicken pieces dry. Rub the marinade thoroughly into the chicken. Marinate in the refrigerator for at least 1 hour, ideally 4 hours or overnight (the longer, the better). Reserve the remaining marinade.

Step 2: Browning (Caramel for Color)

In a large, heavy-bottomed pot (or Dutch Oven), heat the vegetable oil over medium to medium-high heat.

Add the brown sugar. Stir until the sugar is completely melted and starts to foam, turning a deep brown color, almost black (be careful not to burn it!). If it burns, it will be bitter, and you must start over.

Step 3: Searing the Chicken

Carefully place the chicken pieces (in batches) into the hot caramel oil and sear for 3-5 minutes on each side until evenly coated in the dark brown color. Remove the chicken from the pot and set aside.

Step 4: Stewing

Reduce the heat to medium. Add the sliced onion and bell pepper to the pot and sauté for 5 minutes until softened.

Return the seared chicken to the pot. Pour in the chicken broth (or water) and the reserved marinade.

Bring to a boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes until the chicken is fork-tender and practically falling off the bone.

Step 5: Reducing the Gravy and Serving

If the sauce is too thin, remove the lid and cook for the last 15 minutes over low heat to allow the sauce to reduce and thicken. The sauce should be thick and a rich reddish-brown color (gravy).

Serve hot with a generous layer of the thick gravy, ideally over Rice and Beans and with fried plantains.