Description
This Belizean Stew Chicken recipe features tender, bone-in chicken thighs simmered in a flavorful blend of achiote paste, lime juice, soy sauce, aromatic spices, and fresh thyme. The stew is enriched with caramelized onions, garlic, and tomatoes, creating a vibrant and comforting dish that captures the authentic taste of Belizean cuisine. Perfect for a hearty family meal, this dish pairs beautifully with rice or warm tortillas.
Ingredients
Chicken and Marinade
- 2 pounds (900 grams) bone-in skin-on chicken thighs
- 1 tablespoon (15 grams) achiote paste (also called red recado)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Cooking Ingredients
- 2 tablespoons coconut oil (or other neutral oil)
- 1 tablespoon brown sugar
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 roma tomatoes, deseeded and chopped
- 2 cups (500 ml) chicken broth
- 4 sprigs fresh thyme
- Kosher salt to taste
Instructions
- Prepare the marinade: Dissolve the achiote paste in lime juice in a bowl. Mix in soy sauce, ground cumin, and dried oregano thoroughly. Coat the chicken thighs evenly with this marinade and set aside to absorb the flavors.
- Caramelize sugar: Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the brown sugar and stir constantly until it is completely mixed and slightly caramelized, which will add depth and sweetness to the stew.
- Brown the chicken: Remove the chicken from the marinade, reserving the liquid. Place the thighs skin-side down into the hot pot without overcrowding. Cook until the skin is well-browned, about 5 minutes, then flip and brown the other side for an additional 3 minutes. Work in batches if necessary. Set the browned chicken aside on a plate.
- Sauté onions: Into the same pot, add the thinly sliced onions along with a pinch of kosher salt. Reduce the heat to medium-low and cook until the onions are soft and just starting to brown, about 10 minutes, stirring occasionally to prevent burning.
- Add garlic and tomatoes: Stir in the minced garlic and chopped roma tomatoes. Cook these aromatics together with the onions for 2 more minutes to develop their flavors.
- Create the stew base and add chicken: Pour in the chicken broth, reserved marinade, and add the fresh thyme sprigs. Stir well to combine and then return the browned chicken thighs to the pot, nestling them into the liquid.
- Simmer the stew: Increase the heat to high and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer gently for 20 minutes, then remove the lid and continue cooking uncovered for another 20 minutes or until the chicken is fully tender and the stew has thickened. Adjust heat to maintain a steady simmer throughout.
- Season and serve: Taste the stew and season with kosher salt as needed. Serve hot, ideally accompanied by rice or warm tortillas for a complete Belizean meal experience.
Notes
- Achiote paste provides the distinctive red color and mild earthy flavor; if unavailable, you may substitute with mild paprika and annatto powder.
- For extra depth, marinate the chicken for at least 1 hour or overnight in the refrigerator.
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Adjust simmering times slightly based on the chicken size to ensure tenderness without overcooking.
- Leftovers store well refrigerated for up to 3 days and are delicious reheated.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Belizean
