Belizean stew chicken is a one-pot comfort dish where chicken thighs and drumsticks are marinated in achiote paste and warm spices, then stewed until tender and served alongside creamy coconut rice and beans. The achiote paste delivers earthy, slightly peppery flavor that defines the dish.
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In a small glass, combine the achiote paste (recado) with about 1/2 cup of water. Mix with a fork to hydrate and dissolve the paste. Set aside for 10 minutes.
While the paste hydrates, chop the onion, green bell pepper, and cilantro.
In a large mixing bowl, place the chicken pieces and rub them all over with a halved lime.
Season the chicken with black pepper, 1 tsp of salt, turmeric, garlic powder, and oregano. Rub the spices into the chicken.
Pour the hydrated achiote paste over the chicken. Add the chopped onion, green pepper, and cilantro. Mix everything thoroughly to coat the chicken.
Let the chicken marinate for at least 15 minutes.
Heat olive oil in a Dutch oven or large pot over medium heat.
Sear the chicken pieces for 5 minutes on the first side, then flip and sear for another 5 minutes on the other side.
Cover the pot and let the chicken simmer for 15 minutes.
Add 2 cups of water to the bowl with the leftover marinade and swirl to collect all the flavor. Pour this liquid into the pot with the chicken.
Scrape any browned bits from the bottom of the pot, cover, and simmer for 30 minutes until the chicken is tender and cooked through.
To make the rice and beans, add the dry kidney beans and 5 cups of water to a large pot. Season with cumin, 1 tsp of salt, and 1 tsp of pepper.
Cover the pot, bring to a boil, then reduce heat and simmer for 2 hours, or until the beans are tender.
Once the beans are cooked, stir in the remaining 1 tsp of salt and the coconut milk.
Add the rinsed rice to the pot and stir to combine.
Cover the pot and simmer for 30 minutes.
Turn off the heat and let the pot sit, still covered, for 5 minutes.
Uncover and fluff the rice and beans with a fork. Serve with the stew chicken.
Store stew chicken refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat, adding a splash of water if needed.
Achiote paste (recado) is a blend of ground annatto seeds, cumin, garlic, and vinegar. Find it in Latin markets, the international aisle, or online; it adds signature color and flavor to Belizean dishes.
Drumsticks and thighs stay moister during stewing. Breast can dry out, but you can use it if you reduce cooking time and monitor closely.
The meat should be tender and easily pull from the bone, and internal temperature should reach 165°F (74°C) at the thickest part.
Yes. Stew chicken keeps refrigerated up to 3 days; reheat gently on the stovetop. Rice and beans are best served fresh but can be stored separately for 2 days.
Cilantro adds freshness; parsley is a mild substitute, though it won't replicate the exact flavor profile of this Belizean dish.
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