From the blog

Belizean Stewed Chicken

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1 whole chicken cut into pieces, cleaned and washed with lemon or vinegar
2 tbs each  Creole Seasoning or Season salt
1 tbs black pepper
1 tbs recardo paste seasoning soften with 1 tbs vinegar mixed with 2 Cups water
1/4-1/2 C cooking oil mixed with 1/4 coconut oil (depending on size of skillet being used)
Cut 1 sm onion, 1 bell pepper, 2 cloves garlic and 1 carrot
1 sprig fresh thyme
Season chicken pieces
Marinate overnight or for a few hours


Heat oil in cast iron skillet.
Fry chicken pieces until golden brown on each side
Drain excess oils
Add onions, bell pepper, carrots, fresh thyme and garlic to sautee for a little
Add water and vinegar mixed with recardo seasoning
Cook until chicken is stewed to your taste
Add additional seasonings to taste
Add hot pepper (habanero) to taste if preferred
Optional: add 1 tsp cornstarch and water mixure (1/4 cup) to thicken gravy

This is my recipe, adjust seasonings as needed for your diet.

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