Tender chicken pieces braised in a rich, dark recado sauce made with annatto, onions, and peppers. A Belizean Sunday staple.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Season chicken with recado paste, vinegar, salt, and pepper. Marinate 30 minutes.
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2
Heat oil in a heavy pot. Brown chicken on all sides.
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3
Add onion, garlic, and bell pepper. Sauté until softened.
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4
Add water, cover, and simmer on low heat for 45 minutes until chicken is tender and sauce thickens.
Did You Know?
Stew chicken is the undisputed king of Belizean Sunday dinner, often served after church with rice and beans cooked in coconut milk.
Chef's Notes
Equipment Tips
- heavy pot
- cutting board
- knife
Garnishing
fresh cilantro
Accompaniments
The Story Behind Stew Chicken
Stew chicken reflects the deep Maya and Mestizo culinary roots of Belize. The use of red recado, an annatto-based spice paste, connects this dish to ancient Maya cooking traditions where achiote was used both as a seasoning and a dye. The slow-braising technique was influenced by Spanish colonial cooking methods, creating a fusion that defines modern Belizean cuisine. Every family has their own recipe, passed down through generations.
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