Stew Chicken Belize Recipes

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BELIZEAN CHICKEN STEW



Belizean Chicken Stew image

I learned how to make this when I dated a Belizean man for about a year. He is long gone, but I still make his stew and I love it! This is a very healthy dish but the limes and the hot sauce make it very flavorful. Serve with corn or flour tortillas. Each person may want to spice it up with more hot sauce as they prefer.

Provided by JRAKAUSKI

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h25m

Yield 8

Number Of Ingredients 15

3 tablespoons olive oil
2 pounds skinless, boneless chicken breast halves
seasoned salt to taste
6 cups chicken broth
1 head green cabbage, shredded
1 large onion, chopped
1 cup chopped carrots
1 green bell pepper, chopped
2 stalks celery, chopped
½ cup chopped cilantro
1 (6.5 ounce) can tomato sauce
2 limes, juiced
4 cloves garlic, minced
1 dash hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
  • Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
  • Ladle stew into bowls and top each with a piece of chicken.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 15.5 g, Cholesterol 64.6 mg, Fat 8.1 g, Fiber 5.3 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 277.2 mg, Sugar 7.9 g

STEW CHICKEN (BELIZE)



Stew Chicken (Belize) image

I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

Provided by GiddyUpGo

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 whole chicken, cut up
2 tablespoons white vinegar
2 tablespoons achiote paste (called red recado in Belize)
1 onion
1 green bell pepper
5 garlic cloves
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons cumin
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon coconut oil
1 -2 teaspoon sugar
water, to cover
1 bay leaf

Steps:

  • Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
  • Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
  • Chop the onion, pepper and garlic and set aside.
  • Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
  • Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
  • Add the onions, peppers and garlic. Saute until the onions are translucent.
  • Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.

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