Belizean chicken stew with cabbage, cilantro, and lime juice is a flavorful and healthy dinner; serve with warm tortillas.
Preparation Time
15 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 25 mins
Calories
237 Calories
Recipe Instructions
Step 1
Ladle stew into bowls and top each with a piece of chicken.
Step 2
Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in hot oil until browned, about 5 minutes per side.
Step 3
Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, tomato sauce, cilantro, lime juice, garlic, hot sauce, salt, and black pepper into chicken in the Dutch oven. Simmer, adding water if needed, until stew is thickened, about 2 hours.
Ingredients
3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
salt and ground black pepper to taste
4 cloves garlic, minced
1 green bell pepper, chopped
1 cup chopped carrots
6 cups chicken broth
seasoned salt to taste
2 limes, juiced
2 pounds skinless, boneless chicken breast halves
1 (6.5 ounce) can tomato sauce
1 head green cabbage, shredded
0.5 cup chopped cilantro
1 dash hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste
