belizean stew chicken

This classic Belizean dish features deliciously tender chicken stewed in a rich and slightly sweet gravy! Serve your stew chicken with a side of rice and beans for a hearty and incredibly comforting meal!

Almost two years ago we spent a week exploring the spectacular jungle and beautiful beaches of Belize. And while a lot of our time there was spent devouring fresh seafood, one of my favorite meals was a delicious plate of stew chicken! The recipe for this comforting Belizean classic varies from household to household (and it seems like everyone has their own special ingredient), but today we’re sharing a simple version that we love to make at home when we want to bring a bit of tropical sunshine to our own kitchen.

cooking with achiote paste

Before we get to making the stew chicken, let’s talk about one ingredient you might not be super familiar with: achiote paste (which is also called red recado in Belize). The paste, which is a staple in kitchens across Belize, is made with ground annatto seeds and various other spices such as oregano, cumin and coriander. The bright red annatto seeds come from achiote trees native to tropical Central and South America and are what gives the paste its characteristic color.

To use the slightly peppery and almost earthy achiote paste, we like to first mix it with a bit of liquid (such as water, vinegar or lime juice) to make it easier to work with. Then you can use it as a marinade or even add it to tortilla or empanada dough for a bit of flavor and beautiful color!

You can definitely make your own achiote paste, but we generally buy it either at our local Mexican grocery store or online. We’ve used several brands and our favorite has been El Yucateco.

making stew chicken

After briefly marinating your chicken thighs in achiote paste mixed with lime juice, soy sauce, cumin and oregano, it’s time to brown the chicken in a mixture of brown sugar and coconut oil. Heat the coconut oil and brown sugar over medium heat until it forms a nice bubbly syrup. If it’s cooking too fast, reduce the heat to prevent it from burning. Then reserve the marinade (there won’t be too much, but you’ll still want to add it to the stew later) and fry the chicken quickly on each side to get a deliciously caramelized crust.

Next, brown the onions and then add the rest of the ingredients to the pot (garlic, chopped tomatoes, chicken broth, fresh thyme and any reserved marinade). And finally, return the chicken to the pot and let it simmer away for about 40 minutes or until tender! I like to let the chicken cook covered for the first 20 minutes and then I uncover it for the remaining time in order to reduce the sauce a bit. 

what to serve with stew chicken

We love our stew chicken with rice and beans to soak up all of that delicious gravy. And if you’re up for it, you could definitely make classic Belizean rice and beans, which are generally cooked in coconut milk and flavored with pig’s tail or bacon.

And if we have any leftover stew chicken, we always make salbutes the next day! Salbutes are small puffed fried tortillas that are super popular in Belize. They’re great served with a bit of stew chicken, tomatoes and maybe some avocado slices or cabbage slaw!

If you love this recipe, you should definitely try some of our other favorite stews from around the world!

• bigos | polish hunter’s stew
• fesenjan | iranian pomegranate chicken stew
• misir wat | ethiopian lentil stew
• doro wat | ethiopian chicken stew

belizean stew chicken

serves: 4 prep time: 10 minutes cook time: 1 hour 10 minutes 1 hour 10 minutes

Rating: 4.7/5

( 9 voted )

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ingredients

• chicken thighs 2 lb (1 kg)
• (bone-in and skin-on)
• achiote paste 1 tbsp (15 g)
• (also called red recado)
• lime juice 2 tbsp
• soy sauce 1 tbsp
• cumin 1 tsp
• oregano 1 tsp
• coconut oil 2 tbsp
• brown sugar 1 tbsp
• sliced onion 1 large
• minced garlic 4 cloves
• chopped plum tomatoes 2 small
• chicken broth 2 c (500 ml)
• fresh thyme 4 sprigs
• salt to taste

instructions

1. Dissolve the achiote paste in the lime juice. Mix in the soy sauce, cumin and oregano. Cover the chicken with the marinade.
2. Melt the coconut oil over medium heat and add in the brown sugar, stirring until completely mixed.
3. Reserving the marinade, brown the chicken on both sides. Remove and set aside.
4. Add the sliced onion to the pot and cook until soft and slightly browned (about 10 minutes).
5. Add the garlic and chopped tomatoes and cook an additional two minutes.
6. Add the chicken broth, reserved marinade and fresh thyme to the pot and stir well.
7. Return the chicken to the pot. Bring the mixture to a boil, reduce heat and cover. Simmer for 20 minutes, uncover and simmer an additional 20 minutes or until the chicken is tender.
   
8. Season with salt to taste.

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