Stew chicken (Belize recado-seasoned chicken)
Belize — Creole culinary tradition; combines Maya recado tradition with Creole braising technique
Belizean stew chicken is chicken pieces marinated and braised in recado rojo (red achiote paste) with onion, garlic, cilantro, and Worcestershire sauce, then slow-cooked until tender and the sauce is deeply coloured. Recado rojo is Belize's foundational spice paste — achiote, cumin, black pepper, oregano, and vinegar ground together. It provides both colour (deep orange-red) and flavour (earthy, slightly tart). Stew chicken is the canonical companion to Belizean rice and beans for the Sunday meal.