Belizean Stewed Chicken Recipe
338kcal
Ingredients
- 4 lbs chicken cut into pieces
- 4 large tomatoes chopped
- 2 large onions chopped
- 4 garlic cloves minced
- 2-3 habanero peppers seeded and minced
- 1 tablespoon thyme leaves
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups water
- 2 tablespoons vegetable oil
Equipment
- Large pot with lid for stewing the chicken and tomato mixture
- Cutting board and knife for preparing ingredients
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
Method
- Heat oil in a large pot over medium-high heat.
- Season chicken with salt and black pepper, then brown chicken pieces in the pot until golden brown on all sides.
- Remove chicken from pot and set aside.
- In the same pot, add onions and garlic, and sauté until onions are translucent.
- Add chopped tomatoes, habanero peppers, thyme, oregano, smoked paprika, cumin, bay leaves, and season with salt and black pepper.
- Add 2 cups of water and bring to a simmer.
- Return chicken to the pot and spoon some of the tomato mixture over the chicken.
- Cover and simmer for about an hour, or until the chicken is cooked through and tender.
- Serve hot over rice, beans, or with your favorite side dishes.
Nutrition
Calories338kcalCarbohydrates8gProtein46gFat13gSaturated Fat3gCholesterol155mgSodium171mgPotassium957mgFiber2gSugar4g