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Belizean Stew Chicken

Name: Belizean Stew Chicken
Total time: 90 min
Yield: Serves 4
Cuisine: Belize
Ingredients: 4 (bone-in) Chicken Thigh; 1 tbsp Achiote paste; 1 tbsp Worcestershire sauce; 1 Onion; 3 cloves Garlic; 1 Green Bell Pepper; 1 tbsp Vinegar; 1 tsp Sugar; 1/2 tsp Black Pepper; 2 tbsp Vegetable oil; 1 tsp Salt; 300ml Water

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Chicken colored with red recado (achiote) and stewed — Belizean Creole home cooking.

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📖 The Story Behind This Dish

Stew chicken is a signature Belizean Creole dish: chicken is marinated in red recado (achiote paste), Worcestershire sauce, and garlic, browned, and stewed. Belize's red recado gives it a redder color than other Caribbean versions. It's classically served with rice and beans.

🌆 Where it's eaten: In a Belizean kitchen, a pot of chicken stewed reddish-brown simmers and is plated with Sunday rice and beans.

🥕 Ingredients (serves 4)

Chicken Thigh 4 (bone-in)
Achiote paste 1 tbsp
Worcestershire sauce 1 tbsp
Onion 1
Garlic 3 cloves
Green Bell Pepper 1
Vinegar 1 tbsp
Sugar 1 tsp
Black Pepper 1/2 tsp
Vegetable oil 2 tbsp
Salt 1 tsp
Water 300ml

👩‍🍳 Instructions

Dissolve the achiote paste in vinegar, mix with Worcestershire sauce, grated garlic, salt, and pepper, and marinate the chicken 1 hour.
Heat oil and sugar in a pot; when it browns, add the chicken and brown.
Add the onion wedges and green pepper and stir-fry.
Add the marinade and water, cover, and simmer 40 minutes.
Uncover and reduce the liquid until slightly thick.

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