Belize Chicken Recipes

BELIZEAN CHICKEN STEW

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.

BELIZE BBQ CHICKEN

Steps:

• Place all ingredients except the chicken, salt and pepper into a stock kettle and simmer for 20 minutes.
• Let cool.
• Cut the backbone out of the chicken, then butterfly.
• Lightly season with sea salt and freshly ground pepper.
• Apply sauce to both sides of chicken lavishly and cook slowly at 275 for 1 and 1/2 hours.
• Raise heat to 400 for 15 minutes and serve immediately with natural juices.

STEW CHICKEN (BELIZE)

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.