Stew Chicken Belize Recipes

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.

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:

• Cook bacon in large skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels; set aside.
• Stir dressing into reserved drippings; cook 1 min. Add chicken pieces; cook 5 min. on each side or until browned on both sides. Add onions. Reduce heat to medium-low; cover. Cook 20 min. or until chicken is cooked through (170°F).
• Transfer chicken from skillet to serving dish; cover to keep warm. Add cream cheese to skillet; cook until cream cheese is melted and sauce is well blended, stirring constantly. Serve chicken over the rice; top with sauce.