Belizean Stew Chicken with Potatoes and Rice

Belizean Stew Chicken with Potatoes and Rice ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp red recado paste
• 3 cloves garlic
• 0.5 onion
• 0.5 bell pepper
• 1 tsp fresh thyme
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• 1 medium onion
• 2 cloves garlic
• 2 medium potatoes
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 0.5 tsp salt
• 2 tbsp fresh cilantro
• 1.5 cups long grain white rice
• 3 cups water
• 0.5 tsp salt

How to make Belizean Stew Chicken with Potatoes and Rice

1. Prepare the chicken: Pat the 2 lbs bone-in, skin-on chicken thighs dry with paper towels. In a large bowl, combine the 2 tbsp red recado paste, 3 minced garlic cloves, 0.5 small finely chopped onion, 0.5 finely chopped green bell pepper, 1 tsp chopped fresh thyme, and 0.5 tsp black pepper. Rub this mixture evenly over the chicken, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. While the chicken marinates, prepare the rice: In a medium saucepan, combine 1.5 cups long grain white rice, 3 cups water, and 0.5 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
3. Brown the chicken: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tbsp brown sugar to the hot oil and allow it to slightly caramelize, about 30 seconds. Carefully place the marinated chicken thighs skin-side down into the pot. Sear for 5-7 minutes per side, turning once, until the chicken is deeply browned and has a rich, golden-brown crust. Remove the chicken from the pot and set aside.
4. Sauté aromatics: Reduce the heat to medium. Add the 1 diced medium onion to the pot and cook, stirring frequently, for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add 2 minced garlic cloves and cook for another minute until fragrant.
5. Build the stew base: Stir in 1 tbsp tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in 2 cups chicken broth and 1 tsp Worcestershire sauce, stirring well to deglaze the pot completely and incorporate all the pan drippings.
6. Add potatoes and simmer: Return the browned chicken thighs to the pot. Add the 2 peeled and cubed medium potatoes, ensuring they are partially submerged in the liquid. Bring the stew to a gentle simmer, then reduce heat to low, cover the pot, and let it cook for 30-35 minutes, or until the chicken is cooked through and very tender, and the potatoes are easily pierced with a fork.
7. Adjust seasoning and serve: Carefully remove the chicken and potatoes from the pot with a slotted spoon. If the sauce is too thin, increase heat to medium-high and simmer for 5-10 minutes, stirring occasionally, until it reaches your desired consistency. Taste and adjust salt (0.5 tsp, or to taste) and pepper as needed.
8. To serve, place a generous portion of the cooked white rice on each plate. Spoon the stewed chicken and potatoes alongside or over the rice, ensuring to drizzle with plenty of the rich sauce. Garnish with 2 tbsp chopped fresh cilantro before serving hot.

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