If you’ve ever wanted to bring a taste of Belize into your kitchen, this Belize Stewed Chicken Recipe is your ticket to that authentic Caribbean flavor.
Stewed chicken is a staple in Belizean cuisine, full of rich, bold flavors that are both comforting and satisfying.
Let’s dive right in, and I’ll show you how to make this delicious dish!
Belize Stewed Chicken Recipe
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Course: Main Course
- Cuisine: Belizean
- Yield: 4 servings
- Calories: 350 per serving
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 2 tablespoons achiote paste
- Juice of 2 limes
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons coconut oil
- 1 tablespoon brown sugar
- 1 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 2 tomatoes (chopped)
- 1 cup chicken broth
- 2 sprigs fresh thyme
- Kosher salt (to taste)
Instructions
1. Marinate The Chicken
Start by getting those chicken thighs ready for their flavor bath. In a large bowl, mix the achiote paste, lime juice, soy sauce, ground cumin, and dried oregano. Coat the chicken thighs completely by tossing them in this mixture.
Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes—longer if you have the time. This step is crucial to infusing the chicken with all those delicious Belizean flavors.
2. Brown The Chicken
Heat the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the brown sugar and stir it around until it melts and turns a deep caramel color.
Carefully add the marinated chicken thighs to the pot, skin-side down, and brown them for about 5 minutes on each side.
Browning the chicken gives it a lovely color and adds depth to the flavor of the stew.
3. Cook The Aromatics
In a big pot or Dutch oven, warm the coconut oil over medium heat. In the same pot, toss in the chopped yellow onion and minced garlic.
Sauté them in the leftover oil and caramelized bits from the chicken for about 3 minutes, or until they start to soften.
Then, add the chopped tomatoes and cook everything together for another 5 minutes until the tomatoes break down.
4. Stew The Chicken
Now, it’s time to bring everything together. Return the browned chicken thighs to the pot, nestling them in with the onions, garlic, and tomatoes.
Pour in the chicken broth, ensuring the liquid comes about halfway up the chicken. Add the fresh thyme sprigs on top, cover the pot, and reduce the heat to low.
Let the chicken stew gently for about 1 hour, occasionally stirring to prevent sticking.
5. Adjust Seasoning And Serve
After an hour, your kitchen will be filled with the irresistible aroma of Belizean stewed chicken. Taste the sauce and add kosher salt as needed.
If you prefer a thicker sauce, you can remove the lid during the last 10 minutes of cooking to let some of the liquid evaporate.
Once you’re happy with the flavor and consistency, it’s time to serve!
Tips For Belize Stewed Chicken Recipe
- Marinating Time: The chicken will have more flavor the longer it is marinated. If possible, marinate it overnight.
- Caramelizing The Sugar: Be careful when melting the brown sugar in coconut oil; it can burn quickly. Stir continuously to avoid burning.
- Fresh Herbs: Fresh thyme is key to the authentic flavor of this dish. Don’t skip it!
Serving Suggestions
Serve your Belizean Stew Chicken with a side of coconut rice and fried plantains for a full Belizean experience.
A fresh cucumber salad or coleslaw also pairs wonderfully to balance out the richness of the stew.
Final Thoughts
This Belize Stewed Chicken Recipe brings the lively, bold flavors of Belize straight to your dining table.
The combination of achiote paste, lime juice, and fresh herbs creates a deeply satisfying dish that’s sure to become a favorite in your kitchen. Enjoy cooking and savoring this taste of Belize!
Step-By-Step Belize Stewed Chicken Recipe
Ingredients
- 8 chicken thighs bone-in, skin-on
- 2 tablespoons achiote paste
- Juice of 2 limes
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons coconut oil
- 1 tablespoon brown sugar
- 1 yellow onion finely chopped
- 4 garlic cloves minced
- 2 tomatoes chopped
- 1 cup chicken broth
- 2 sprigs fresh thyme
- Kosher salt to taste
Instructions
Marinate The Chicken
- Start by getting those chicken thighs ready for their flavor bath. In a large bowl, mix the achiote paste, lime juice, soy sauce, ground cumin, and dried oregano. Coat the chicken thighs completely by tossing them in this mixture.
- Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes—longer if you have the time. This step is crucial to infusing the chicken with all those delicious Belizean flavors.
Brown The Chicken
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the brown sugar and stir it around until it melts and turns a deep caramel color.
- Carefully add the marinated chicken thighs to the pot, skin-side down, and brown them for about 5 minutes on each side.
- Browning the chicken gives it a lovely color and adds depth to the flavor of the stew.
Cook The Aromatics
- In a big pot or Dutch oven, warm the coconut oil over medium heat. In the same pot, toss in the chopped yellow onion and minced garlic.
- Sauté them in the leftover oil and caramelized bits from the chicken for about 3 minutes, or until they start to soften.
- Then, add the chopped tomatoes and cook everything together for another 5 minutes until the tomatoes break down.
Stew The Chicken
- Now, it’s time to bring everything together. Return the browned chicken thighs to the pot, nestling them in with the onions, garlic, and tomatoes.
- Pour in the chicken broth, ensuring the liquid comes about halfway up the chicken. Add the fresh thyme sprigs on top, cover the pot, and reduce the heat to low.
- Let the chicken stew gently for about 1 hour, occasionally stirring to prevent sticking.
Adjust Seasoning And Serve
- After an hour, your kitchen will be filled with the irresistible aroma of Belizean stewed chicken. Taste the sauce and add kosher salt as needed.
- If you prefer a thicker sauce, you can remove the lid during the last 10 minutes of cooking to let some of the liquid evaporate.
- Once you’re happy with the flavor and consistency, it’s time to serve!
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