Belizean Chicken Stew Recipes

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.

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.