Kardea Brown’s Belizean-Inspired Stewed Chicken | Delicious Miss Brown | Food Network

Inspired by her trip to Belize, Kardea’s delicious chicken falls off the bone after being marinated and stewed with peppers and spices! Serve alongside Kardea’s coconut rice and beans and you can bring the flavors and smells of Belize into your own kitchen.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Belizean-Inspired Stewed Chicken
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 5 hr 50 min (includes marinating time)
Active: 35 min
Yield: 4 servings

Ingredients

1/4 cup canola oil
About 2 tablespoons annatto paste
2 teaspoons chicken bouillon powder
1 teaspoon garlic powder
8 sprigs fresh thyme
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 whole chicken, broken down into 8 pieces
1 white onion, sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 teaspoon ground cumin
1 teaspoon oregano
2 cloves garlic, thinly sliced
2 cups chicken stock

Directions

Combine the canola oil, annatto paste, chicken bouillon, garlic powder, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper together in a bowl or resealable plastic bag. Add the chicken parts and toss thoroughly to completely coat. Allow to marinate 4 hours, or up to overnight.

Heat a large braising skillet over medium heat. Sear the chicken in batches, skin side down, until the skin is rendered and lightly browned, 3 to 4 minutes per side. In the pan drippings, saute the onions and peppers with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper until softened, 6 to 7 minutes. Add the cumin, oregano and garlic and cook for another minute more. Arrange the chicken back in the skillet with any residual juices. Add the chicken stock and bring to a simmer. Reduce the heat to medium-low and cover, leaving the lid slightly ajar. Simmer until the chicken is tender and the liquid is reduced, 50 minutes to 1 hour.

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Kardea Brown’s Belizean-Inspired Stewed Chicken | Delicious Miss Brown | Food Network

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