Stewed Chicken


  • 3 lbs. of chicken legs and thighs
  • 1 onion
  • 1 green pepper
  • 4 cloves of garlic, minced
  • 1 teaspoon of powdered recado
  • 1/4 tsp vinegar (or enough to from a paste)
  • 2 Tablespoons of Marie Sharp’s Belizean Season All
  • 2 teaspoons of Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 2 cups water (about)
  • 2 limes, juiced


  • 1.


    Add lime juice to a bowl of hot water. Wash chicken pieces in the lime water and pat dry. Saute onion, sweet pepper and garlic with some olive oil in a large stock pot until lightly browned and set aside. Mix recado with with vinegar and rub onto the chicken pieces. Also rub 2 Tablespoons of the Belizean Season All to the chicken.

  • 2.


    Heat olive oil in a large skillet and brown the chicken pieces.
    After browning the chicken pieces add them to the large stock pot with the onion, pepper and garlic mixture. Add just enough water to leave about 2 inches of the chicken uncovered. Add salt and pepper to the stew.
    Turn the chicken occasionally while simmering for about an hour (or longer). Cook until the chicken is tender.

  • 3.



Stewed Chicken

Recado rojo or achiote paste is a popular Mayan blend of spices. The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and this gives the stewed chicken its distinctive red hue.

Preparation 10 minutes
Cook time 20 minutes
Serving 4 People