Belizean stew chicken with recado paste
ANTI-CHEF · ♥ 3.5K likes · 76K views · 11 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 0.125 cup ground annatto
- ½ tsp allspice
- ¼ tsp ground cloves
- ½ tsp black pepper
- 1 tsp dried oregano
- ¼ tsp salt
- white vinegar
Mix ground annatto, allspice, cloves, black pepper, dried oregano and salt with white vinegar into a thick recado paste.
Mixing the recado spice paste
- chicken
- 1 tbsp vinegar
- 1 tbsp recado paste
Cut the skin-on chicken into pieces; rub with a tablespoon of vinegar and about a tablespoon of recado paste.
- soy sauce
- Worcestershire sauce
- ½ tsp cumin
- ½ tsp freshly cracked pepper
- ½ tsp oregano
- ½ tsp dried thyme
Add soy sauce, Worcestershire sauce, cumin, black pepper, oregano and thyme; do not add salt yet; mix well.
- 2 whole petite sweet green onions
- 1 whole onion
- garlic cloves
Chop the green onions and the onion, mince the garlic.
- 1 tbsp coconut oil
- 1 tsp sugar
Heat coconut oil over medium-high heat with about a teaspoon of sugar; add the chicken skin side down, reserving the marinade; brown each side.
Turn the heat down, add the pepper, onion and garlic and saute until the onions are transparent.
- water
- 1 whole bay leaf
Add the leftover marinade and water to almost cover the chicken, and an optional bay leaf; simmer uncovered 40 minutes.
- salt
Season with salt at the end; add a little more soy sauce, Worcestershire and about half a teaspoon of recado paste; keep reducing the liquid; hold on low heat.