One of the first meals you’ll have in Belize is Stew Chicken. It’s probably their national dish! There are many proteins that are stewed, but by far this is the most widely found. And everyone has their own way of making it. Depending on where you come from in Belize will determine your ingredients, but there is a fairly standard recipe. I learned how to make mine from Ms. Daisy, who sadly has since passed away. She was originally from Honduras, but lived a long time in Belize. A kind woman, hard worker and quite the spirit, she was a great teacher.  Hope you enjoy it as much as so many do!


Belizean Stew Chicken in my cast iron pan



Authur Ordinary Day With Milena


  • 2 lb leg and thigh with skin (I portion out 1 leg & thigh per person)
  • one large yellow cooking onion, sliced in long slivers about 1″ thick
  • 3 cloves garlic, minced
  • juice of 1 lemon or white 2 tbsp white vinegar
  • 4 tbsp recede powder or paste
  • 2 tbsp vegetable oil
  • 1 tbsp white sugar
  • 2 tbsp Worcestershire sauce or Bragg’s amino acid if Gluten Intolerant


  1. Soak leg and thigh in a bath of water, lemon/vinegar, recado and Worcestershire for preferably 24 hours, 3 hours minimum. The chicken should be fully covered with water.
  2. Remove chicken from bath and pat dry. Keep brine
  3. Heat a large frying pan with 2 tbsp oil and add your chicken pieces till brown. You may have to brown chicken in a couple batches if the frying pan is too small. Sprinkle chicken with a little bit of white sugar to help it brown.
  4. Once all chicken is browned turn skin-side up, pour remaining brine over chicken, add sliced onions and garlic.
  5. Cover and let cook for aprox 45 min. After 45 min remove lid and let simmer on low for another 15-20 min or until liquid has thickened.
  6. Serve with plain rice, stewed beans, cole slaw in a cream sauce, fried plantain and tortillas.