Stew Chicken

Name: Stew Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: chicken thighs and drumsticks (1.2–1.5 kg, bone-in skin-on) (UK sub: British free-range or farm-assured chicken. Bone-in pieces hold up to braising far better than breast.); recado rojo / achiote paste (2 tbsp) (UK sub: Look for it as 'achiote paste' in Caribbean shops or online. In a pinch: 1 tsp smoked paprika + ½ tsp turmeric + ½ tsp cumin gives colour but not the same depth.); scotch bonnet (1, finely chopped — or less to taste) (UK sub: Widely available at Caribbean grocers. Remove seeds for less heat.); white wine vinegar (2 tbsp); garlic (4 cloves, minced); ground allspice (½ tsp) (UK sub: Whole allspice berries from Caribbean shops are better — grind 6–8. Supermarket ground allspice is fine.); fresh thyme (3–4 sprigs); onion (1 large, sliced); oil for browning (2 tbsp); salt and black pepper

Belizean stew chicken gets its deep mahogany colour from recado rojo (achiote paste) and a proper browning — not a sauce added at the end. It belongs next to a heap of rice & beans.

Prep: 20 min
Cook: 50 min
Total: 70 min
Serves: 4

chickenachiote-pastescotch-bonnetallspicegluten-free

Ingredients

chicken thighs and drumsticks (1.2–1.5 kg, bone-in skin-on) — UK: British free-range or farm-assured chicken. Bone-in pieces hold up to braising far better than breast.
recado rojo / achiote paste (2 tbsp) — UK: Look for it as 'achiote paste' in Caribbean shops or online. In a pinch: 1 tsp smoked paprika + ½ tsp turmeric + ½ tsp cumin gives colour but not the same depth. · Find it at: Simmer Down Caribbean Foods, World Foods Online, Africa & Caribbean Foods UK
scotch bonnet (1, finely chopped — or less to taste) — UK: Widely available at Caribbean grocers. Remove seeds for less heat. · Find it at: Simmer Down Caribbean Foods, Tropical World, Preston Market Caribbean Stall, Africa & Caribbean Foods UK
white wine vinegar (2 tbsp)
garlic (4 cloves, minced)
ground allspice (½ tsp) — UK: Whole allspice berries from Caribbean shops are better — grind 6–8. Supermarket ground allspice is fine. · Find it at: Simmer Down Caribbean Foods, World Foods Online
fresh thyme (3–4 sprigs) · Find it at: Preston Market Caribbean Stall
onion (1 large, sliced)
oil for browning (2 tbsp)
salt and black pepper

Method

Mix the achiote paste, vinegar, minced garlic, scotch bonnet, allspice, salt and pepper into a loose marinade. Coat the chicken pieces all over. Leave at least 30 minutes (overnight in the fridge is better).
Heat oil in a heavy-based pot or casserole dish over medium-high heat. Brown the chicken in batches — skin side first — until dark and the achiote has caramelised. Do not rush this: the colour builds the flavour. About 5–6 minutes per side.
Remove chicken and set aside. In the same pot, soften the onion 3–4 minutes, scraping up any sticky bits from the bottom.
Return the chicken to the pot. Add the thyme sprigs and enough water to come halfway up the chicken (roughly 250–350 ml).
Bring to a boil, then reduce to a steady simmer, cover loosely, and cook 35–40 minutes until the chicken is cooked through and the sauce has reduced to a glossy gravy.
Taste and adjust salt. Serve with rice & beans and a simple cabbage slaw.