Stew Chicken (Belize)
The mahogany chicken: Belizean stew chicken — chicken marinated in recado (achiote) paste, vinegar and spices, browned and stewed until the sauce turns dark and rich — the partner of rice and beans.
What it is
The mahogany chicken: Belizean stew chicken — chicken marinated in recado (achiote) paste, vinegar and spices, browned and stewed until the sauce turns dark and rich — the partner of rice and beans. Ingredients: chicken, recado rojo (achiote), onions, garlic, bell peppers, soy sauce (a modern pantry note), vinegar, brown sugar, thyme. Recipe: 1) Marinate chicken in recado and vinegar. 2) Brown hard in oil with a pinch of sugar. 3) Add onions, peppers and water; stew until the sauce darkens. 4) Serve flooding over rice and beans. Serve: at Sunday tables and lunch spots. Flavor: earthy achiote, caramel depth. History: recado is Maya-Yucatecan heritage; Belize's stew chicken is its national form. See also: Rice and Beans (Belize), Hudut.
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