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Belizean Stewed Chicken

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Course Main Course

Ingredients
  

  • 4 lbs Chicken, cut into pieces
  • Vinegar, to taste
  • 1 clove Garlic, minced
  • ½ tsp Annatto Paste
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 tsp Pepper
  • ¼ tsp Cumin
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Brown Sugar
  • 1 Roma Tomato, diced
  • 1 tsp Ginger, sliced
  • Cilantro, to taste
  • 2 tbsp Onion, minced
  • 1 tbsp Bell Pepper, minced
  • ½ cup Water (used more as needed)

Instructions
 

  • Coat chicken with vinegar, annatto paste, salt, cumin, thyme, pepper, and cilantro. Set aside.
  • In a large pot, heat oil over medium-high heat.
  • Add brown sugar to pot. Cook until melted and dark brown. Do not burn.
  • Add garlic and ginger to pot. Once ginger has browned, remove.
  • Add chicken to pot and sear on all sides.
  • Add onion, tomato, bell pepper, and half cup of water to pot.
  • Reduce heat to medium and simmer covered for one hour. Add water as needed to keep chicken moist.