Belizean Stew Chicken: A Hearty Taste Of Belize

Belizean stew chicken is a popular dish in Belize, often served with rice and beans. While there are many variations on the recipe, most traditional recipes include chicken, red recado, onion, and water. Some people also add bell pepper, habanero, and lime juice to add a little extra flavour. The dish is typically cooked in a pot or pressure cooker, and the chicken is usually marinated overnight or for at least an hour before cooking.

Marinating the chicken

Start by washing and patting dry the chicken pieces. You can use a whole chicken cut into pieces, or opt for chicken legs, thighs, or breasts with rib meat, keeping the skin on. It is recommended to use a combination of white and dark meat or dark meat alone for the best flavour.

In a large bowl, combine the chicken with the marinade ingredients. The key ingredient is the achiote or recado rojo paste, which is a blend of spices including annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. This paste is what gives the chicken its distinctive red hue. You can find it in Latin or Mexican grocery stores or online. Mix the paste with vinegar and rub it all over the chicken pieces, ensuring an even coating.

Next, add in the remaining spices and herbs. This can include soy sauce, Worcestershire sauce, cumin, dried thyme, oregano, black pepper, and bay leaf or allspice leaf (optional). You can also add a splash of lime juice for extra flavour. Don't add salt just yet, as the marinade already contains salty ingredients. Chop up some onions, sweet peppers, and garlic cloves and add them to the bowl. You can also include a small tomato and a sliver of ginger.

Toss the chicken and vegetables together with the marinade, making sure that all the pieces are well coated. Let the chicken marinate for at least one hour, but preferably overnight if you have the time. The longer it sits, the more time the flavours have to develop and penetrate the meat.

Once the chicken has finished marinating, you can move on to the next step of browning the meat and cooking the vegetables. However, don't discard the leftover marinade! It will be added back into the pot later to create a rich and flavourful sauce.

By following these steps and allowing ample time for marination, you'll be well on your way to creating an authentic and mouthwatering Belizean stew chicken that's packed with flavour.

Browning the chicken

Firstly, heat some oil in a large frying pan or pot on medium heat. You can use coconut oil or another type of cooking oil. Add the sugar to the hot oil and swirl it around to dissolve. Be careful not to let the sugar burn.

Next, add the chicken pieces to the pan, skin-side down. You may need to do this in batches to avoid overcrowding the pan. Cook the chicken until it is browned, which should take around 2 minutes per side. If you are using an Instant Pot, you can sear the meat first and then remove it before browning the chicken.

Once the chicken is browned, remove it from the pan and set it aside. If you are using an Instant Pot, you can now add the onions and garlic to the pot and sauté them until they are softened and translucent.

Return the chicken to the pan, along with the reserved marinade and enough water to almost cover the chicken. If you are using an Instant Pot, seal the pot and cook under pressure for 20 minutes. For stove-top cooking, reduce the heat to medium, cover the pot, and simmer for approximately one hour, or until the chicken is very tender.

Finally, taste the sauce and adjust the seasoning as needed. You may want to add a little salt, but be careful not to over-salt as the seasonings already contain a lot of sodium.

Your Belizean stewed chicken is now ready to be served! It should be fall-off-the-bone tender and full of flavour. Enjoy!

Cooking the vegetables

Now it's time to cook the vegetables that will accompany your Belizean stew chicken. The traditional vegetables used in this dish are onions, peppers, and garlic. Some recipes also include tomatoes, ginger, and cilantro.

Start by heating some coconut oil in a large saucepan over medium heat. You'll need enough oil to coat the bottom of the pan. Once the oil is hot, add the vegetables. If you're using sugar, add it now and stir to combine. Cook the vegetables, stirring occasionally, until they are soft and translucent. This should take about 2-3 minutes.

If you're using a recipe that calls for browning the chicken first, you can set the chicken aside while you cook the vegetables, then add it back to the pot once they are soft.

Once the vegetables are soft, it's time to add the marinade and any other liquids, such as water or chicken broth. Pour these into the pot and stir to combine.

Now, add the chicken back to the pot if you haven't already. Make sure the chicken is fully coated in the liquid and vegetables. Bring the mixture to a simmer and let it cook until the chicken is tender and cooked through. This should take about 20 minutes in an Instant Pot or 40 minutes to an hour on the stovetop.

Finally, taste the sauce and adjust the seasonings as needed. Add salt and pepper to taste, and maybe a splash of lime juice or vinegar to brighten up the flavor.

Your Belizean stew chicken is now ready to serve! Enjoy it with rice and beans, fried plantains, and a side salad for a traditional Belizean meal.

Adding the chicken back to the pot

Now it's time to add the chicken back to the pot. Return the chicken pieces to the pot, placing them carefully among the vegetables. You can add a glass or two of water, enough to almost cover the chicken. Pour the chicken broth into the bowl containing the remaining marinade and stir well, before pouring this mixture over the chicken pieces in the pot.

Seal the pot according to the manufacturer's instructions. Set the pot to Manual and High pressure for 20 minutes. When the timer goes off, release the steam.

Taste the sauce and add salt if needed, though it probably won't be necessary. Then serve the chicken hot, garnished with cilantro if you like.

If you're using a slow cooker, cover the pot and allow the chicken to simmer for approximately one hour, adding water as necessary. Remove from the heat and serve when the chicken is very tender.

Serving suggestions

Belizean stew chicken is a hearty and flavourful dish, and there are several ways to serve it.

The most traditional way to serve Belizean stew chicken is with rice and beans. The rice is often cooked in coconut milk, and the beans are sometimes flavoured with a pig's tail. This combination is the national dish of Belize and is commonly served in restaurants.

If you want to keep it simple, you can serve the stew with just rice, or coconut rice. Cauliflower rice is a good low-carb alternative.

Fried plantains are a quick and easy side dish that often accompanies the stew. You could also serve it with potato salad, colslaw, or a green salad.

For a more substantial meal, you could serve the stew with Johnny Cakes—a type of fried dough—or with a side of meat, such as grilled or fried chicken, pork, beef, or seafood.

Whatever you choose, don't forget to add a generous helping of hot pepper sauce!

Frequently asked questions