Belizean Stewed Chicken Recipes

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.

BELIZEAN STEWED CHICKEN

Belizean Stewed Chicken image

Take a trip to Belize with this Belizean Stewed Chicken. Get out the cream cheese and bacon, and you'll be ready to start cooking this tasty Belizean dish.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 6

Ingredients

4 slices OSCAR MAYER Bacon, chopped
1/3 cup KRAFT Zesty Italian Dressing
1 medium onion, chopped
1 whole chicken (3-1/2 lb.), cut up
4 oz. (1/2 of 8-oz. package) PHILADELPHIA Cream Cheese, cubed
3 cups hot cooked white rice

Steps:

Cook bacon in large skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels; set aside.
Stir dressing into reserved drippings; cook 1 min. Add chicken pieces; cook 5 min. on each side or until browned on both sides. Add onions. Reduce heat to medium-low; cover. Cook 20 min. or until chicken is cooked through (170°F).
Transfer chicken from skillet to serving dish; cover to keep warm. Add cream cheese to skillet; cook until cream cheese is melted and sauce is well blended, stirring constantly. Serve chicken over the rice; top with sauce.

Nutrition Facts : Calories 550, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 540 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 2 g, Protein 34 g

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

STEWED BELIZEAN CHICKEN

Stewed Belizean Chicken image

Make and share this Stewed Belizean Chicken recipe from Food.com.

Provided by Pinay0618

Categories Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 slices oscar mayer bacon, chopped
1/3 cup kraft zesty Italian dressing
1 medium onion, chopped
1 (3 1/2 lb) whole chickens, cut up
4 ounces Philadelphia Cream Cheese, cubed
3 cups hot cooked white rice

Steps:

COOK bacon in large skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels; set aside.
STIR dressing into reserved drippings; cook 1 minute Add chicken pieces; cook 5 minute on each side or until browned on both sides. Add onions. Reduce heat to medium-low; cover. Cook 20 minute or until chicken is cooked through (170°F).
TRANSFER chicken from skillet to serving dish; cover to keep warm. Add cream cheese to skillet; cook until cream cheese is melted and sauce is well blended, stirring constantly. Serve chicken over the rice; top with sauce.

Nutrition Facts : Calories 670.9, Fat 44.4, SaturatedFat 14.8, Cholesterol 155.8, Sodium 514.3, Carbohydrate 30.4, Fiber 0.5, Sugar 1.9, Protein 34.9

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