Stewed Chicken is a favourite dish of ours that is made in home kitchens across Mexico, Central America and the Caribbean. There are as many recipes for stewed chicken as there are cooks in these regions!

I have been known to request this dish in restaurants throughout Belize, even when it is not listed on the menu. I also enjoy making and eating this comfort food dish at home. One recipe that I find easy to replicate, in my Calgary kitchen, is from the famous Elvi’s Kitchen in San Pedro, Ambergris Caye, Belize. Traditionally, stewed chicken is served with a side of Rice and Beans (recipe also posted on our website). However, I also like to have some warm corn tortillas on hand to serve with this dish.

*Available in North America at many specialty Mexican food stores; known as red recado in Belize.

1 small onion, chopped

Cut the chicken into pieces (or use pieces pre-cut by your butcher/meat department) and season with salt, pepper, garlic, cumin and achiote paste. You can add a bit of water to the mixture to make it more like a marinade if you like. Let the chicken season for at least half an hour.

Fry the chicken pieces in very hot oil until golden brown (brown in small batches so as not to overcrowd the pan if necessary). Add the liquid from the seasoning, sweet pepper, tomato and onion to the pot. You can add small amounts of water and/or chicken broth if needed.

Cover and cook over a low heat until tender. Sprinkle with Worcestershire sauce.

Tip: Using bone-in chicken pieces will result in a more authentic flavour.

Tip: Leftovers freeze well.

Tip: Serve with Marie Sharps hot sauce from Belize, or any favourite hot sauce that you have on hand.

Enjoy!