Recipe courtesy of Kardea Brown
Belizean-Inspired Stewed Chicken
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- Level: Easy
- Total: 5 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 61 g
- Saturated Fat
- 15 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 229 mg
- Sodium
- 1338 mg
My stewed chicken is inspired by Bryon and my trip to Belize. Fall-off-the-bone tender chicken is marinated and stewed with peppers and spices. Serve alongside my coconut rice and beans and you can bring the flavors and smells of Belize into your own kitchen.
- Level: Easy
- Total: 5 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 61 g
- Saturated Fat
- 15 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 229 mg
- Sodium
- 1338 mg
Ingredients
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Directions
- Combine the canola oil, annatto paste, chicken bouillon, garlic powder, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper together in a bowl or resealable plastic bag. Add the chicken parts and toss thoroughly to completely coat. Allow to marinate 4 hours, or up to overnight.
- Heat a large braising skillet over medium heat. Sear the chicken in batches, skin side down, until the skin is rendered and lightly browned, 3 to 4 minutes per side. In the pan drippings, saute the onions and peppers with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper until softened, 6 to 7 minutes. Add the cumin, oregano and garlic and cook for another minute more. Arrange the chicken back in the skillet with any residual juices. Add the chicken stock and bring to a simmer. Reduce the heat to medium-low and cover, leaving the lid slightly ajar. Simmer until the chicken is tender and the liquid is reduced, 50 minutes to 1 hour.
