Belizean Chicken

We ate this twice when we took a shore excursion to some ruins deep in Belieze and we d stop in a villiage to eat on the way back to the criuse ship. The second time I was able to find out what the ingredients was used for the recipe was and then it took me several attempts (two months) to get the amounts perfect. Everyone that has tried this loves it and it feeds a lot of people.

  1. 20 Boneless Chicken Thighs (fat trimmed and rinsed)
  2. 2 tbs Annatto paste or ground seeds
  3. 1 tsp cumin
  4. 2 tbs ground garlic
  5. 1 tsp ground black pepper
  6. 1 tsp onion powder
  7. 1/3 cup Worcestershire sauce
  8. 10-12 oz Beef broth or chicken Bouillon/Beef-Chicken base Base with the eqivalant in water
  9. 2 tbs white flour
  1. Change Note: Annatto paste can be found at most mexican markets in small packs or you can order it on amazon Look for El Yucateco Paste Achiote
  2. Mix all above ingredients in a blender
  3. Pour the mix in a sealed container with the chicken
  4. Fridge for 2-3 hours no more
  5. Barbecue it until dark brown with a crust

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