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.

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.

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.

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.

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!