Belizean Chicken Stew

I learned how to make this when I dated a Belizean man for about a year. He is long gone, but I still make his stew and I love it! This is a very healthy dish but the limes and the hot sauce make it very flavorful. Serve with corn or flour tortillas. Each person may want to spice it up with more hot sauce as they prefer.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 237 Calories

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
• ½ cup chopped cilantro
• 1 head green cabbage, shredded
• 1 dash hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Ladle stew into bowls and top each with a piece of chicken.