BELIZEAN CHICKEN STEW
I learned how to make this when I dated a Belizean man for about a year. He is long gone, but I still make his stew and I love it! This is a very healthy dish but the limes and the hot sauce make it very flavorful. Serve with corn or flour tortillas. Each person may want to spice it up with more hot sauce as they prefer.
Provided by JRAKAUSKI
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
- Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
- Ladle stew into bowls and top each with a piece of chicken.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 15.5 g, Cholesterol 64.6 mg, Fat 8.1 g, Fiber 5.3 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 277.2 mg, Sugar 7.9 g
STEW CHICKEN (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
- Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
- Chop the onion, pepper and garlic and set aside.
- Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
- Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
- Add the onions, peppers and garlic. Saute until the onions are translucent.
- Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.
STEWED CHICKEN
Steps:
- For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
- For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.
BELIZEAN STEWED CHICKEN
Take a trip to Belize with this Belizean Stewed Chicken. Get out the cream cheese and bacon, and you'll be ready to start cooking this tasty Belizean dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels; set aside.
- Stir dressing into reserved drippings; cook 1 min. Add chicken pieces; cook 5 min. on each side or until browned on both sides. Add onions. Reduce heat to medium-low; cover. Cook 20 min. or until chicken is cooked through (170°F).
- Transfer chicken from skillet to serving dish; cover to keep warm. Add cream cheese to skillet; cook until cream cheese is melted and sauce is well blended, stirring constantly. Serve chicken over the rice; top with sauce.
Nutrition Facts : Calories 550, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 540 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 2 g, Protein 34 g
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- Fry Jack. First, let us introduce the national dish of Belize. This snack dish is crispy and slightly salty common breakfast item. This Belizean food is basically deep-fried flour dough pieces.
- Stew(ed) Chicken. Chicken stew is very popular and famous in Belize like in many countries. This Belizean food (as its name suggests) is stewed in a gravy that gradually dries out before it is ready to serve.
- Rice and Beans. Another famous Belizean food is Creole rice and beans. People in this country traditionally cook this food on Mondays using the leftover foods from the previous Sunday’s meal.
- Belizean Meat Pie. People prepare this pie using ground meat, different herbs and spices such as thyme, small onions, tomato sauce, and 3 kinds of peppers: sweet, habanero, and black.
- Fish Serre. Fish and also chicken are more popular among Belizeans than beef or pork. This fish dish is a part of the Belizean food culture as well. For this dish, people cook the fish with green bananas, carrots, and other vegetables.
- Panade. You might have heard the name of this food when reading about different foods and cuisines in the South America. Panades are a very popular street food made from corn dough called ‘masa’.
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- Fry Jack – The National Dish of Belize. Wikihow.com. What is it: This one is a common breakfast item, and is basically deep-fried flour dough pieces. It is usually eaten with fried sausage, bacon, beans, and eggs, and can be of different shapes like square, round, or triangular.
- Creole Rice and Beans – Famous Left-over Monday Dish. Allrecipes.com. What is it: Interestingly, this dish has a strange convention where it is traditionally cooked on Mondays using the leftover foods from the previous Sunday’s meal.
- Belizean Stew Chicken – Spicy Side Dish for Meals. Belizepoultry.com. What is it: Like in many countries, a chicken stew is extremely common and famous in Belize.
- Belizean Meat Pie – Hot & Crispy Snack. Ambergriscaye.com. What is it: This Belizean pie is made with ground meat, lots of herbs and spices including thyme, small onions, tomato sauce, three kinds of peppers (sweet, habanero, and black).
- Salbutes – Common Belizean Street Food. Heneedsfood.com. What is it: This is basically a tortilla with a topping of lettuce, chicken or turkey, onion, tomato, and avocado slices.
- Fish Serre – Belizean Culture Food. Gracekennedybelize.com. What is it: Belizeans are more fond of fish and chicken than beef or pork, and this fish dish, again, is a part of the Belizean food culture.
- Panade – Stuffed Fried Appetizer. Belizenewspost.com. What is it: Panades are very common fast/street foods are made using corn dough called ‘masa’, and is typically stuffed with chicken, beans (for vegetarians) or fish and are then deep fried.
- Dukunu – Popular Caribbean Dessert Dish. Belizehub.com. What is it: Also called Duckanoo, this popular dish in Belize was originally made by Africans slaves brought to Barbuda, Antigua, and a few other Caribbean islands many years back.
- Tamale – Mesoamerican Steam-cooked Wraps. Epicurious.com. What is it: Tamale is a primitive dish, even enjoyed by the people from the Aztec and the Maya civilizations.
- Cowfoot Soup – Slow-cooked Cow Leg & Hoof. Gracekennedybelize.com. What is it: This is also an ancient and traditional dish from Belize, with the name being self-explanatory.
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- Traditional Rice and Beans – Belize Food. This is the National Dish of Belize. Rice and beans is a classic one-pot meal in Belize. It is considered a poor man’s dish when made without coconut milk and herbs.
- Stewed Chicken – Belizean Foods. A bowl of stewed chicken, served along with some rice and beans, is absolute comfort food at its best. I cannot imagine going through life without being able to enjoy this most humble of combination of foods.
- Boil Up – Food From Belize. Boil Up is a national dish in Belize and consists of boiled vegetables, egg, fish and bread dumpling (boiled dough). Hence its name.
- Salbutes – Fried Puffed Corn Tortillas – Belize Food. These fried puffed corn tortillas are topped with shredded chicken and an easy cabbage slaw! A popular street food in Belize, salbutes make for a great on-the-go snack, a quick and delicious lunch or even an impressive appetizer!
- Pork Tamales – Belizean Foods. Belize tamales probably don’t taste like those you’ve eaten elsewhere. There are no corn husks wrapped around savory ingredients.
- Belizean Ceviche – Food From Belize. Whether you are a shrimp, conch or lobster lover, making ceviche is the ultimate Belizean appetizer. The best Belizean ceviche is made with fresh raw conch and there's nothing better than enjoying it with some fresh homemade chips on a hot, sunny day.
- Cochinita Pibil – Belize Food. Traditional Cochinita Pibil involves slow cooking a banana-leaf-wrapped-pig in a smoldering pit lined with stones. The pig would have previously been marinated, and after, the pig is allowed to cook in its own juices and marinade for hours in the ground.
- Belizean Garnaches – Belizean Foods. Garnaches, a Belizean specialty, are like Mexican nachos. These fast-food favorites are traditionally sold by street vendors.
- Belize Fry Jacks – Food From Belize. Fry Jacks- a popular Belizean breakfast bread that can be whipped up in less than 30 mins. It sure hits the spot.
- Belizean Chilmole – Belize Food. Chimole a delicious stew/soup is of Maya origin and very popular in Belize. Also known as Relleno Negro or “Black Dinner".
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