1tbspMaggi chicken bouillon seasoningor other chicken bouillon seasoning of your choice
1tsthymeuse fresh thyme if you can
1green bell pepperdiced
2tbspSazonador Total by Goya
3tbspolive oilplus extra for the marinade
1ts brown sugar
2tbspred recado 1 tbsp diluted in warm water, plus 1 tbsp additional for marinade
1quart chicken broth
pepper to taste
1smallcilantro bunch diced (add at the end of cooking time)
Mix the garlic, chicken bouillon, thyme, sazonador total, a little olive oil, and the recado rojo in a small bowl to make the marinade. Season the chicken all over with this marinade, and leave in the refrigerator for at least one hour, or preferably overnight.
Heat the olive oil in a pan (cast iron if possible) and mix in the brown sugar, med high heat. When very hot, fry all the chicken on all sides until golden brown.
Move the chicken to a stockpot or large saucepan or stockpot, and add just enough chicken broth to cover the chicken. If you don't have enough chicken broth, use additional water. You want the chicken just covered with liquid. Add the diced green pepper and diced onion, along with the diluted recado. Bring to the boil, and then reduce to a simmer. Cover and simmer for around 45 minutes to 1 hr.
Add salt and pepper to taste, and then stir in your bunch of cilantro. If you like add additional sazonador total to taste.
Enjoy this magnificent taste of Belize! Serve along with beans and rice, and also potato salad for an authentic Belizean meal!