Stew Chicken (Belize)

Although there are many variations on Stew Chicken, most traditional recipes keep it simple – just chicken, red recado, onion and water. I added bell pepper, Habanero and lime juice because this variation seems a little more lively.

2 lbs chicken thighs, boneless, skinless
½ cup red recado
1 bell pepper, chopped
1 onion, chopped
1 habanero (optional)
splash lime juice, freshly squeezed or vinegar

Marinate chicken in red recado overnight (or for at least 1 hour).

Heat up oil in a pot over medium. Add chicken and brown in batches as necessary.

Remove chicken and add bell pepper and onion and cook until soft.

Return chicken to the pot. Toss in optional Habanero (whole for mild spice, or cut up for an intense heat). Cover chicken with water.

Stew chicken until meat is falling apart (or off the bones, if you use bone-in meat). Add a splash of lime juice or vinegar to brighten up the flavor. Adjust seasonings as necessary.

Makes 2-4 servings.

Cook's Notes: Serve hot on top of Johnny Cakes or with Rice and Beans. Fried plantains make a quick and easy side dish.