Belizean-Inspired Stewed Chicken
Difficulty: Easy | Servings: 4 | Total Time: 5 hr 50 min (including marinating) | Active Time: 35 min
Nutrition Facts Per Serving (1 of 4 servings)
- Calories: 882
- Total Fat: 61 g
- Saturated Fat: 15 g
- Carbohydrates: 20 g
- Dietary Fiber: 5 g
- Sugars: 5 g
- Protein: 62 g
- Cholesterol: 229 mg
- Sodium: 1338 mg
About This Recipe
Transport your taste buds to the vibrant shores of Belize with this stunning stewed chicken dish. Inspired by authentic Caribbean flavors, tender chicken pieces are marinated in a fragrant blend of annatto, thyme, and spices until they're so succulent they fall right off the bone. When simmered with a medley of colorful bell peppers and aromatic seasonings, this dish becomes an unforgettable centerpiece for your dinner table. Serve alongside creamy coconut rice and beans to complete the authentic Belizean experience.
Ingredients
- 1/4 cup canola oil
- About 2 tablespoons annatto paste
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- 8 sprigs fresh thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 whole chicken, cut into 8 pieces
- 1 white onion, sliced
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 cloves garlic, thinly sliced
- 2 cups chicken stock
Instructions
Step 1: Marinate the Chicken
In a mixing bowl or sealable plastic bag, blend together the canola oil, annatto paste, chicken bouillon powder, garlic powder, thyme, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Add the chicken pieces and toss well to ensure every piece is fully coated. Let the chicken marinate for 4 hours or overnight for best results.
Step 2: Sear and Saut
Warm a large braising pan over medium heat. Brown the chicken in batches, skin side down, until the skin is rendered and golden, about 3 to 4 minutes each side. Using the drippings left in the pan, saut the onion and bell peppers with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until they soften, approximately 6 to 7 minutes. Add the cumin, oregano, and sliced garlic, cooking for an additional minute.
Step 3: Simmer to Perfection
Return the chicken to the skillet with any juices. Pour in the chicken stock and bring it to a gentle simmer. Lower the heat to medium-low, partially cover with a lid left slightly ajar, and let it simmer until the chicken is tender and the sauce thickens, about 50 minutes to 1 hour.
