Go Back
+ servings
Belizean Stewed Chicken garnished with cilantro in a white bowl

Belizean Stewed Chicken

Grace adapted from the book Flavors of Belize
Stewed chicken is life! Create this delicious taste of Belize in your kitchen! So easy to prepare and oh so good...your entire family will love it!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 30 mins
Marinade overnight if possible, or at least 1 hr 1 hr
Total Time 2 hrs 45 mins
Course Main Course
Cuisine Belizean, Latin American
Servings 6 people
Calories 545 kcal

Equipment

  • 1 large pot
  • 1 Skillet

Ingredients
  

  • 4-5 lb chicken cut into pieces
  • 10 cloves garlic minced
  • 1 tablespoon Maggi chicken bouillon seasoning or other chicken bouillon seasoning of your choice
  • 1 ts thyme use fresh thyme if you can
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 tablespoon Sazonador Total by Goya can sub salt and pepper if you don't have this ingredient
  • 7 tablespoon olive oil 4 tablespoon for the marinade plus 3 tablespoon for frying the chicken
  • 1 ts brown sugar
  • 3 tablespoon red recado 1 tablespoon added when stewing, plus 2 tablespoon additional for marinade; can sub Achiote Rojo
  • 1 quart chicken broth you may not use all of this broth, use only enough to cover the chicken in the pot and recommend to use unsalted
  • salt to taste
  • pepper to taste
  • 1 small cilantro bunch chopped (add at the end of cooking time)

Instructions
 

  • Mix the garlic, chicken bouillon, thyme, sazonador total, 4 tablespoon of olive oil, and 2 tablespoon of 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.
    Chicken pieces coated with a marinade in a glass pan
  • Heat 3 tablespoon of 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. You will most likely need to fry in batches. After frying the first batch, scrape up any browned or burned bits before adding another batch. Keep repeating until all the chicken has been browned.
    Chicken pieces which have been fried and placed in a glass pan
  • 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 an additional 1 tablespoon of the recado and mix well. Bring to the boil, and then reduce to a simmer. Cover and simmer for around 45 minutes to 1 hr. You can remove the cover for the last 15 minutes if you like to reduce some of the sauce.
    Chicken pieces, diced onion and green bell pepper, achiote rojo paste in chicken broth in a large pot
  • Add salt and pepper to taste, and then stir in your bunch of cilantro. If you like add additional sazonador total to taste.
    Belizean Stewed Chicken garnished with cilantro in a white bowl

Notes

Enjoy this magnificent taste of Belize!  Serve along with Belizean Rice and Beans, and also potato salad for an authentic Belizean meal!

Nutrition

Calories: 545kcalCarbohydrates: 16gProtein: 31gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 109mgSodium: 657mgPotassium: 521mgFiber: 1gSugar: 2gVitamin A: 284IUVitamin C: 21mgCalcium: 43mgIron: 2mg
Keyword Chicken, stewed chicken
Tried this recipe?Let us know how it was!