Belizean Stew Chicken
Belizean stew chicken is browned, then simmered with tomato, sweet pepper, culantro, and a small amount of browning sauce until tender. It is commonly served with Belizean rice and beans.
Prep
20m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 0.9kgChicken Thigh
- 30mlVegetable Oil
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 200gTomato (finely chopped)
- 120gGreen Bell Pepper (finely chopped)
- 10gCulantro (finely chopped)
- 20mlBrowning Sauce
- 20mlSeasoning Sauce
- 500mlChicken Stock
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the chicken thigh dry and season it with the salt and black pepper.
- 02
Heat the vegetable oil in a heavy pot over medium-high heat, then brown the chicken well on both sides.
- 03
Add the onion and cook until softened, scraping up the browned bits from the bottom of the pot.
- 04
Stir in the garlic, then add the tomato, green bell pepper, and culantro. Cook until the vegetables soften and the tomato starts to break down.
- 05
Mix in the browning sauce and seasoning sauce so the chicken is evenly coated.
- 06
Pour in the chicken stock, bring to a gentle simmer, cover, and cook until the chicken is very tender, the sauce has reduced to a rich gravy, and the thickest pieces reach 74°C (165°F).
- 07
Serve hot with the rich gravy spooned over the chicken.
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