Recado Baked Chicken Recipe

Belizean cuisine is a melting pot of flavors, and the Recado Baked Chicken is a testament to the rich culinary heritage of this vibrant country. Recado, a traditional spice blend, is the heart of this dish, infusing the chicken with a depth of flavor that is both earthy and aromatic. There are several ways of cooking proteins like pork (pibil) and chicken with red recado, including stews, BBQ, and slow-cooked. This baked recado chicken recipe takes you on a journey to the kitchens of Belize, where family recipes are passed down through generations and cooking is an expression of culture.

Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8

Recado Bake Chicken Recipe Ingredients:

• 2 whole chickens (3-4 pounds each)
• Juice of 2 limes or ½ cup vinegar (for washing)
• 1 golf ball-sized amount of recado (red spice paste)
• 1 teaspoon black pepper
• 2 teaspoons seasoned salt
• 1 large onion, peeled
• 4 cloves of garlic
• 2 teaspoons thyme
• 1 teaspoon sage
• 1 sweet green pepper
• 2 tablespoons Worcestershire sauce (Lea & Perrins)
• 1 tablespoon caramel coloring
• ¼ cup of melted margarine, olive oil, or vegetable oil

Recado Bake Chicken Recipe Instructions:

1. Preheat your oven to 400°F (200°C).
2. Clean the chickens with water and vinegar or lime juice, then let them air dry.
3. Blend the recado, black pepper, seasoned salt, onion, garlic, thyme, sage, sweet green pepper, Worcestershire sauce, and caramel coloring to form a smooth paste.
4. Rub the paste thoroughly over the chicken using a brush or your hands.
5. Place the chicken in a large greased roasting pan and bake uncovered for 30 minutes.
6. Reduce the oven temperature to 300°F (150°C) and bake for another 2 hours, covered loosely with foil. For a quicker option, bake at 350°F (175°C) for 1 hour.
7. Optional: For gravy, add one cup of water to the pan during the last hour of baking.

Recado Chicken Nutritional Information (per serving, approximately):

• Calories: 450 kcal
• Protein: 35g
• Fat: 32g (Saturated Fat: 9g)
• Carbohydrates: 3g
• Sodium: 800mg
• Cholesterol: 120mg

Serving Suggestions:
Serve this succulent chicken with a side of rice and beans, a staple in Belizean cuisine, or with a fresh potato salad for a lighter option. Pair it with a fruity Caribbean cocktail or a refreshing Belikin beer to complete the experience.

Dietary Substitutions:

• For a gluten-free option, ensure that the Worcestershire sauce and recado are gluten-free.
• For a dairy-free version, use olive oil or vegetable oil instead of margarine.

Tips and Tricks:

• Marinate the chicken with the recado paste overnight for an even deeper flavor.
• Keep the chicken uncovered for the first 30 minutes of baking to get a crispy skin.
• Don’t have red recado at home? Try making your own with this authentic recipe for red recado.

Variations:

• Add a hint of citrus by including orange zest in the recado paste.
• For a spicier kick, incorporate a Scotch bonnet pepper into the blend.
• Try our other seven recipes featuring Belizean red recado.

Have you tried making this recipe with your twist? Share your experiences and any modifications you’ve made in the comments below. Let’s celebrate the diversity of Belizean cuisine together!