RICHMOND, Va (WTVR)
We're sharing a delicious and easy to make recipe you can add to your collection, a Caribbean-inspired dish is from the island of Belize. Our good friend and Culinary Expert Deborah Boroughs shows us how to make Dania Hodges’ Belizean stewed chicken.
Belizean Stewed Chicken
Serves 4
(Courtesy of Dania Hodges)
1 whole chicken cut up or 4 boneless skinless chicken breast
2-3 tablespoons vegetable oil
1-2 packages Sazon seasoning (to taste)
2 bell peppers, sliced (red and yellow)
½ large sweet onion, chopped
15 oz can diced tomatoes
1 clove garlic, optional
salt and pepper
Add all ingredients to large Dutch oven. Simmer uncovered on medium high heat stirring occasionally until chicken is tender about 30 minutes for boneless chicken breast and 40-50 minutes for bone-in chicken breast.
Serve with rice and beans.
Rice and Beans
Serves 4
1 can coconut milk
1 can of water
1 can kidney beans (partially drained)
1 cup long grain rice
2 tablespoons vegetable oil
1 package of Sazon seasoning
salt and pepper to taste
Add all ingredients to medium saucepan and bring to a boil. Cook on medium heat until liquid dries up and rice is fully cooked stirring often.
Substitute Sazon Seasoning – use 1 ½ teaspoons for each packet
Blend and store in container
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground annatto seeds
1 tablespoon garlic powder
1 tablespoon salt
