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Belizean Stew Chicken Recipe

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This recipe for Belizean Stew Chicken, by , is from The Andrews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lori Andrews


Belizean stew chicken

One cut up chicken skin on
One cut up onion
One cut up green bell pepper
4cloves of crushed garlic
2 tablespoon recado or anchiote paste
Season all
Crushed cumin seeds
Salt and pepper
Cayenne pepper
Red pepper flakes
Soy sauce
Worchester sauce
Chicken stock
Coconut oil
1 juiced lime
1 juiced lemon
3 spoons of sugar

Mix recado with the lemon and lime,add all ingredients except coconut oil,onion and bell pepper. Put chicken in large bowl and add marinade to coat the chicken. Let marinate in covered bowl for 2 hours or over night.
Add 3 tablespoons of coconut oil to heavy cast iron or any large deep pan. On med high heat, add sugar until melted. Remove chicken from marinade and fry just till golden on both sides. Remove chicken to a large bowl or plate. Add onions and bell pepper to pan and sauté until onions are semi translucent. Add chicken and marinade to pan. Add enough chicken stock to almost cover chicken.cook on medium low with a heavy lid for apps 1 1/2 hours. Adjust seasoning to taste. Chicken should be tender.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
We had this dish while on vacation in Beliz. I looked at a few recipies and came up with this one. I think it’s pretty close to what we had. 🤗




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