Belizean Stew Chicken

Ingredients:

  • 1 whole chicken, cut into 8 pieces or 2 pounds of chicken pieces of your choice
  • 1 large onion, chopped
  • 1 large, sweet pepper (same as bell pepper), chopped
  • 2 - 4 cloves of garlic, minced (more if you like a lot of garlic)
  • 2 tomatoes, diced (Roma is my go to)
  • 1 tsp. of tomato paste (optional if using more tomatoes)
  • 1 ½ tbsp. of coconut oil
  • 1 ½ cups of chicken broth or stock
  • Dried thyme and oregano to taste
  • 1 bay leaf
  • 3 - 4 tbsp of Caribbean Spice Blend (for rubbing on chicken)
  • ½ tbsp of Caribbean Spice Blend (for sautéing vegetables)
  • 1 chopped fresh cilantro or cilantro if available

Instructions:

1. Place cleaned cut up chicken in a large bowl and rub thoroughly with Seasoning Thyme Caribbean Spice Blend until chicken is thoroughly coated with seasoning blend. 

  1. Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken to the pot and cook until they are browned on all sides. Remove the chicken from the pot and set aside.
  3. In the same pot, add the chopped onion, bell pepper, bay leaf, and garlic. Sprinkle about ½ tbsp of Caribbean Spice Blend over veggies and cook until aromatic, about 3-4 minutes.
  4. Add the chopped tomatoes and cook for another 1 - 2 minutes, then stir in the tomato paste Gradually add the chicken broth or stock to the pot and bring the mixture to a boil.
  5. Return the chicken pieces to the pot, along with any juices that from the cooked chicken and reduce heat to low simmer. Cover and let chicken cook four approximately 30-40 minutes, or until the chicken is cooked through and tender.

    Taste and adjust seasoning as needed. Add chopped cilantro or culantro when done (optional).

QUICK TIP

For faster cooking time:

  • Put seasoned chicken on a large foiled sheet pan and broil chicken pieces in oven for approximately 3 - 5 minutes on each side on middle rack until brown or a little charred (like I like it).
    • NOTE: Watch chicken carefully, as broiling can burn meat quickly.
  • While chicken is broiling, heat coconut oil in a large pot or Dutch oven over medium-high heat, add the chopped onion, bell pepper, bay leaf, and garlic and sprinkle about 1 tbsp of Caribbean Spice Blend (Calypso Hot or Mild) over veggies; cook until aromatic.
  • Add the chopped tomatoes and cook for another 1 - 2 minutes, then stir in the tomato paste and gradually add the chicken broth or stock to the pot; bring the mixture to a boil.
  • Add broiled chicken with juices to pot, cover and let simmer for 25-30 minutes.

Served traditionally with rice and beans, stew beans and rice, potato salad, plantain, corn tortilla, or whatever your desire. Enjoy!

For healthier options, serve with steamed or sauteed vegetables!