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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Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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