When I dated a Belizean man for almost a year, I picked up the recipe. Even though he is long since passed away, I still like making his stew. Despite being relatively nutritious, this dish has a lot of flavor thanks to the limes and hot sauce. Serve with tortillas made of corn or flour. As each person prefers, they may wish to add extra hot sauce to make it more spicy.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons olive oil
- 2 pounds skinless, boneless chicken breast halves
- seasoned salt to taste
- 6 cups chicken broth
- 1 head green cabbage, shredded
- 1 large onion, chopped
- 1 cup chopped carrots
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- ½ cup chopped cilantro
- 1 (6.5 ounce) can tomato sauce
- 2 limes, juiced
- 4 cloves garlic, minced
- 1 dash hot sauce (such as Marie Sharp’s Belizean Habanero Sauce), or to taste
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
- Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
- Ladle stew into bowls and top each with a piece of chicken.
- If you use bone-in chicken breast, cut them in half or thirds with bone-in.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 5 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 277 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy! I substituted a bottle of lager for some of the stock/broth. You might want to shred the chicken after cooking and return it to the pot, but that’s a personal preference.