Best 2 Belizean Chicken Stew Recipes

Belizean Chicken Stew is a delectable and flavorful dish that embodies the vibrant culinary heritage of Belize. This one-pot wonder is a symphony of tender chicken, aromatic vegetables, and a rich, savory broth that is sure to tantalize your taste buds. Originating from the Garifuna people of Belize, this stew is a staple in Belizean households and is often served with rice, beans, or tortillas.

The recipe for Belizean Chicken Stew is a harmonious blend of fresh ingredients and traditional techniques. The chicken is marinated in a zesty mixture of citrus juices, garlic, and herbs, infusing it with a burst of flavor. The stew is then simmered in a flavorful broth made from coconut milk, tomatoes, onions, and bell peppers, creating a rich and aromatic base. Additional ingredients like habanero peppers, plantains, and sweet potatoes add depth and complexity to the stew, making it a true celebration of Belizean cuisine.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Use a good quality chicken for the stew. A free-range or organic chicken will have a better flavor.
Cut the chicken into small pieces so that it will cook evenly.
Brown the chicken in a pan before adding it to the stew. This will help to develop the flavor.
Use a variety of vegetables in the stew. This will add flavor and texture.
Use a good quality tomato sauce. A homemade sauce is always best, but a store-bought sauce can also be used.
Season the stew to taste with salt, pepper, and other spices.
Simmer the stew for at least 30 minutes, or until the chicken is cooked through.
Serve the stew with rice, beans, or tortillas.

Conclusion:

Belizean chicken stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients that are readily available, and it can be tailored to your own taste preferences. Whether you like it spicy or mild, with lots of vegetables or just a few, Belizean chicken stew is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Belizean chicken stew a try. You won't be disappointed!