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.
- Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken to the pot and cook until they are browned on all sides. Remove the chicken from the pot and set aside.
- 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.
- 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.
- 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!