Red Recado Stewed Chicken with Potato Salad, Rice, and Beans, Fried Plantain, and Cortido… need I say more?
Recado Rojo is a spice blend, the main ingredient and color is annatto, but it also includes oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. Achiote is a spice extracted from annatto seeds and is what gives the Recado its distinctive color: rich, deep red.
Red Recado is a very common spice blend throughout Belize and the Yucatan peninsula. It’s often homemade, but can also be purchased, often from local vendors or neighbors! When purchased from a local source, it’s been rolled into little spice balls, approximately an inch in diameter. Recipes will often tell you how many of these balls to use rather than measuring volume in the more traditional way, with teaspoons and tablespoons. For this recipe, you will need enough Belizean red recado to make a thin paste to rub all parts of the chicken.
This recipe is for the stewed version of Belizean Recado chicken. In Belize you can commonly find red recado baked chicken as well as red recado BBQ Chicken. Of course if you don’t have red recado you can always make Belizean style stewed chicken with no recado.
What You’ll Need
Red Recado Paste — The ingredient that makes this dish. El Yucateco makes a version close to what Belizean families use. Hard to find in most grocery stores; grab it on Amazon before you start.
Le Creuset Dutch Oven — The long braise needs a pot that holds heat evenly. A good dutch oven is the difference between chicken that falls off the bone and chicken that doesn’t.
Marie Sharp’s Habanero Sauce — Belize’s most iconic hot sauce. A splash on the finished dish is how most Belizeans eat it.
Belizean Recado Stewed Chicken Recipe
Ingredients for Belize Recado Stew Chicken:
- 1 whole chicken, cut into pieces
- 3 tablespoons red recado paste
- 4 tablespoons water
- 1 large onion, diced
- 3 tablespoons cooking oil
- Water (as needed)
- Salt and black pepper to taste
Instructions to Make Belizean Recado Stewed Chicken Recipe:
- In a large bowl or marinating bag, mix the recado paste and 4 tablespoons of water using a fork until smooth. Pour the recado mixture over the chicken, ensuring an even coating. Marinate in the refrigerator for up to 24 hours.
- Dice the onion. Heat oil in a Dutch oven and sauté onion until translucent.
- Add marinated chicken pieces, browning both sides (3-5 minutes per side).
- Add water until just below the top of the chicken. Bring to a gentle simmer.
- Reduce heat, cover, and simmer for 1-2 hours. Periodically check and stir the chicken.
This recipe serves 4. Prep time is about 20 minutes. Cook time is about 90 minutes.
Serving Suggestions:
- Pair the Belize Recado Stew Chicken with steamed rice and beans.
- Accompany it with warm corn tortillas for an authentic experience.
- Serve with Marie Sharp’s habanero sauce on the side — the hot sauce most Belizean households keep on the table.
- Enjoy with a refreshing hibiscus tea or tropical fruit drink.
Notes and Tips:
- Recado paste is a Belizean spice blend made with achiote seeds and spices.
- Adjust cooking time for desired tenderness.
- Customize spiciness with diced habanero pepper.
We hope you enjoy preparing this Authentic Belize Recado Stew Chicken recipe.
Share your feedback and nutritional insights in the comments below. Happy cooking!
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Achiote Paste
Red recado is built on achiote – annatto seeds ground with oregano, cumin, and clove – and El Yucateco’s paste is the closest shelf-stable version to what Belizean families roll into balls for this dish.
Le Creuset Dutch Oven
The braise runs one to two hours – Le Creuset’s cast iron holds even heat through that window so the recado-coated chicken falls off the bone rather than tightening up.
Marie Sharp’s Hot Sauce
The serving suggestions in this recipe name Marie Sharp’s by brand – it is the hot sauce most Belizean households keep on the table alongside stewed chicken.
Instant-Read Thermometer
A 90-minute braise on bone-in chicken still needs a temperature check – an instant-read confirms 165°F at the thigh without cutting into a piece mid-simmer.
About Chica Post
Chica Post is Belizean by marriage and love. She has traveled across Belize — Corozal, Orange Walk, Dangriga, Stann Creek, and everywhere except Toledo — and has been to Mexico many times. She is raising two bilingual boys and keeping Belizean food alive in an American kitchen. She co-authored many of the original recipes on this site and took the photographs. She writes for the Belize News Post.
I made stew chicken using this recipe it’s delicious thank for sharing !!!!!
Thank you so much for your comment! I’m glad your chicken turned out well and that the recipe worked well! Let us know if there are recipes that you want to see or if you have any other comments!
Recipe for an Orange Walk filling.