How to cook Belizean stewed chicken

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces meat intake, while seasoned water is cost-effective.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is budget-friendly.

Welcome to the kitchen; introducing the Belizean stewed chicken recipe.

Prepare the ricardo spice mix by mixing about 1.5 tablespoons with white wine vinegar and canola oil to create a marinade.

Marinate chicken legs in the ricardo mixture and place in a Ziploc bag, ensuring there are no holes in the bag.

Add soy sauce and Worcestershire sauce to the chicken in the bag for flavor enhancement.

Include oregano, thyme, garlic powder, black pepper, cumin, and fresh ginger in the marinade.

Seal the bag and refrigerate for about 20 minutes to marinate.

Heat coconut oil in a large casserole dish over medium heat.

Remove chicken from the bag and fry in the hot oil until browned on both sides.

Add chopped onions and bell peppers to the pan and sauté until softened.

Reserve the remaining marinade and add it to the pan with the chicken and vegetables.

Add enough water to cover the chicken and let it simmer for about an hour, allowing it to thicken.

Prepare coconut rice by adding 2 cups of rice and 4 cups of coconut milk to a pot with chopped coriander stalks.

Cook the rice for about 25 minutes, checking and adding more water if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens