Belizean Stew Chicken with Rice

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.

Heat 1/4 cup of peanut oil in a large skillet.

Season the chicken pieces with salt and pepper on both sides.

Place the chicken in the skillet, skin side down, and let it brown for about 15 minutes, turning a couple of times.

Chop two large onions and two green bell peppers while the chicken is browning.

Flip the chicken to check for color and crispiness after about 15 minutes.

Add the chopped onions and green bell peppers to the skillet with the chicken and stir.

Cook the mixture for about 5 minutes to allow the onions to release their natural sugars.

Chop two large tomatoes and add them to the skillet along with 1 teaspoon of red pepper flakes and 8 oz of beer.

Cover the skillet and reduce the heat to let it simmer for about 30 minutes.

After 30 minutes, remove the cover and let it bubble away for another 30 to 40 minutes until a lot of the liquid has cooked off.

Serve the stew chicken over rice to soak up the juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary