A simple recipe for Belizean Style Stewed Chicken that does not use recado.
- 4 lbs of chicken cut into pieces, drumsticks and thighs seem to work best, bone in.
- 1 tsp Salt, or to taste
- 1 tsp Pepper, or to taste
- 1 1/2 tablespoons dried thyme
- 2 cloves garlic, finely chopped
- 2 tablespoons oil, or enough to just cover the bottom of the pot
- 2 tablespoons flour, mixed with 2 tablespoons water
- 1 small yellow or Spanish onion, chopped
Mix salt, pepper, thyme, and garlic (garlic powder can be substituted) creating a rub. Season chicken with salt, pepper, thyme and garlic mixture. Heat two tablespoons (or enough to fully cover the bottom of the pan) of oil in large dutch oven or stewing pot over moderately high heat. Place the chicken in the pan starting skin down. Brown chicken, turning pieces once, about 5 minutes per side. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. Recipes vary on the amount of time, many call for 1-2 hours of stewing. Make sure your chicken is fully cooked before enjoying! After the chicken has browned on each side add a few teaspoons of water to skillet and the flour to thicken the gravy.