Serves 2-4

Although there are many variations on Stew Chicken, most traditional recipes keep it simple – just chicken, red recado, onion, and water. I added bell pepper, Habanero, and lime juice because this variation seems a little more lively.

Ingredients:

2 lbs chicken (I used boneless, skinless chicken thighs because I didn’t want all the work of a whole chicken this time)
1/2 cup red recado (see recipe)
1 bell pepper, chopped
1 onion, chopped
1 Habanero, optional
a splash fresh lime juice or vinegar to taste

Method:

1. Marinate chicken in red recado overnight (or for at least 1 hour)

2. Heat up oil in a pot over medium. Add chicken and brown in batches as necessary.

3. Remove chicken and add bell pepper and onion and cook until soft.

4. Return chicken to the pot. Toss in optional Habanero (whole for mild spice, or cut up for an intense heat). Cover chicken with water.

5. Stew chicken until meat is falling apart (or off the bones, if you use bone-in meat).  Add a splash of lime juice or vinegar to brighten up the flavor. Adjust seasonings as necessary.

Serve hot on top of Johnny Cakes or with Rice and Beans. Fried plantains make a quick and easy side dish.

Stew Chicken from Belize

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Although there are many variations on Stew Chicken, most traditional recipes keep it simple – just chicken, red recado, onion, and water. I added bell pepper, Habanero, and lime juice because this variation seems a little more lively.

• CourseSoups
• LifestylePotluck Friendly
• Food TypePoultry, Sasha's Favorite Recipes

Servings	Prep Time
2-4 people	20 minutes

Cook Time	Passive Time
1-2 hours	1 hour

Servings Prep Time 2-4 people 20 minutes

Cook Time Passive Time 1-2 hours 1 hour

Stew Chicken from Belize Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Although there are many variations on Stew Chicken, most traditional recipes keep it simple – just chicken, red recado, onion, and water. I added bell pepper, Habanero, and lime juice because this variation seems a little more lively. CourseSoups LifestylePotluck Friendly Food TypePoultry, Sasha's Favorite Recipes Servings Prep Time 2-4 people 20 minutes Cook Time Passive Time 1-2 hours 1 hour Servings Prep Time 2-4 people 20 minutes Cook Time Passive Time 1-2 hours 1 hour

Ingredients

• 2 lbs chicken thighs (boneless, skinless) - or other cut
• 1/2 cup red recado
• 1 bell pepper , chopped
• 1 onion , chopped
• 1 habanero (optional)
• splash lime juice (or vinegar), to taste

Servings: people

Units:MetricUS Imperial

Instructions

1. Marinate chicken in red recado overnight (or for at least 1 hour)
2. Heat up oil in a pot over medium. Add chicken and brown in batches as necessary.
3. Remove chicken and add bell pepper and onion and cook until soft.
4. Return chicken to the pot. Toss in optional Habanero (whole for mild spice, or cut up for an intense heat). Cover chicken with water.
5. Stew chicken until meat is falling apart (or off the bones, if you use bone-in meat). Add a splash of lime juice or vinegar to brighten up the flavor. Adjust seasonings as necessary.

Recipe Notes

Serve hot on top of Johnny Cakes or with Rice and Beans. Fried plantains make a quick and easy side dish.