Belizean Stewed Chicken Easy Recipe

Get ready to bring the vibrant flavors of Central America right into your kitchen with this incredibly delicious and authentic Belizean Stewed Chicken recipe easy enough for anyone to master! In Belize, "stew chicken" (or "stew fish," "stew pork") isn't just a dish; it's a staple, a warm hug in a bowl, often served with a generous helping of coconut rice and beans, sweet fried plantains, and a refreshing simple slaw. You'll find it simmering on stovetops in nearly every home and dished out with pride at bustling roadside stands. It’s the kind of comforting, hearty meal that tells a story with every bite.
This recipe aims to capture that true Belizean essence, focusing on the rich, savory gravy and tender, fall-off-the-bone chicken, all while keeping things realistic and straightforward for a US home kitchen. Forget complicated steps or hard-to-find ingredients; we’re making easy chicken in sauce recipes accessible and delicious. Whether you're a seasoned chef or looking for a basic chicken stew recipe, you're in for a treat with this slow-cooked wonder. Let's dive into making a stew that tastes like sunshine and tradition!

Ingredients

• For the Chicken & Marinade:
• 3-4 lbs bone-in, skin-on chicken pieces (legs, thighs, or a mix)
• 2 tablespoons red recado (achiote paste)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon white vinegar (or fresh lime juice)
• 4-5 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• For the Stew:
• 2 tablespoons neutral oil (like vegetable, canola, or coconut oil)
• 2 tablespoons brown sugar (light or dark)
• 1 large yellow onion, chopped
• 1 large bell pepper (any color), chopped
• 1 small tomato, chopped (optional)
• 1 whole habanero or Scotch bonnet pepper (optional, for mild heat)
• 3-4 cups low-sodium chicken broth, plus more if needed
• 2-3 sprigs fresh thyme
• 1/4 cup fresh cilantro, chopped (for garnish and flavor)
• Salt and black pepper to taste
• (Simple Swaps: Can't find red recado? No worries, check the "Substitutions & Variations" section below for a DIY blend! Tamari works great for soy sauce, and any neutral oil is fine. Always choose low-sodium broth to control saltiness.)

Directions

1. Season and Marinate the Chicken In a large bowl, combine the red recado (achiote paste), soy sauce (or tamari), white vinegar (or lime juice), minced garlic, ground cumin, dried oregano, and black pepper. Mix well to form a thick paste. Add the chicken pieces to the bowl and rub the marinade all over them, getting it under the skin where possible. Cover the bowl and refrigerate for at least 1 hour, or ideally 8–24 hours, for the best flavor. If you're short on time, even 30 minutes makes a difference!
2. Brown Sugar & Prep the Pot Heat 2 tablespoons of neutral oil in a large Dutch oven or heavy-bottomed pot with a lid over medium heat. Once the oil is shimmering, sprinkle in the 2 tablespoons of brown sugar. Let the sugar melt and bubble, stirring occasionally. It will go through stages: first melting, then turning golden, then a deep amber color, similar to maple syrup or light cola. This "burnt sugar" step is crucial for the stew's signature color and a unique, deep flavor. Watch it carefully! If it turns black and smells acrid, it's better to remove the pot from heat, discard, and start again.
3. Brown the Chicken Carefully add the marinated chicken pieces to the pot in batches, skin-side down first, without overcrowding. You want to brown them on all sides in the caramelized sugar mixture, about 3-5 minutes per side. The skin should be beautifully golden-brown and slightly crispy. As each batch finishes, transfer the browned pieces to a plate, leaving as much of the delicious browned bits (fond) in the pot as possible.
4. Build the Flavor Base Add the chopped onions and bell pepper (and optional chopped tomato or whole habanero/hot pepper) to the same pot. Sauté them in the remaining fat and fond over medium heat until softened, about 5-7 minutes. If needed, add a splash of chicken broth or water to help scrape up any browned bits from the bottom of the pot ("deglaze"). Stir in a bit more recado (about 1 teaspoon) if you want to deepen the color and flavor even further.
5. Stew Until Tender Return the browned chicken pieces and any accumulated juices from the plate back into the pot. Pour in enough chicken broth to nearly cover the chicken (it doesn't need to be fully submerged). Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook until the chicken is fall-off-the-bone tender, which usually takes about 45–60 minutes. For the last 10–15 minutes of cooking, uncover the pot to allow the gravy to thicken slightly, stirring occasionally to prevent sticking.
6. Finish the Gravy and Taste Toward the end of cooking, stir in the fresh thyme sprigs and chopped cilantro. If desired, you can skim any excess fat from the surface of the gravy. Now, taste and adjust the seasonings: add salt and black pepper as needed. A squeeze of fresh lime juice or a splash of vinegar can brighten the flavors. If the gravy is too thin, continue to simmer uncovered until it reaches your desired consistency; you can also mash a piece of potato (if you added any) against the side of the pot to naturally thicken it. If it's too salty, add a little water or low-sodium broth and simmer gently, or add a small peeled potato to absorb some salt, then remove it before serving.
7. Serve Belize Stew Chicken Spoon generous portions of this magnificent Belizean stewed chicken over a bed of coconut rice and beans. Don't forget to drench everything in that rich, savory gravy! Serve with traditional sides like fried plantains, a fresh potato salad, or a simple cabbage slaw. Garnish with a sprinkle of fresh cilantro, and get ready to enjoy a true taste of Belize!