Belizean Stew Chicken

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

White pepper provides a different flavor profile, while ground pepper is more common.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños are milder and easier to find, while serrano peppers add heat.

Clean the chicken and wash it with lime and vinegar; remove the skin.

Chop onions, potatoes, bell peppers, celery, and garlic.

In a bowl, combine scallions, cilantro, and fresh thyme.

Dissolve ricotta in some liquid and set aside.

Season the chicken with the dissolved ricotta and Worcestershire sauce; incorporate the seasoning thoroughly.

Preferably season the chicken a night before for better flavor absorption.

Heat coconut oil in a large pot and brown the chicken, ensuring not to splatter.

Once browned, remove some excess oil from the pot.

Add water until it almost covers the chicken; add garlic.

Cover the pot slightly, leaving some air for steam to escape, and add potatoes and a pepper on top.

After about 10 minutes, check the gravy for thickness and taste for seasoning; adjust if necessary.

If running low on liquid, add more water to maintain gravy consistency.

Check the tenderness of the chicken and vegetables; ensure they are cooked through and tender.

Plate the stew chicken with rice and beans, and serve with salad and pico de gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary