Entree: Belize – Central Culinary Region – Chimole (A Belizean dark, spiced chicken stew made with a blackened spice paste and vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), about 4 pieces
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, roughly chopped (about 12 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 small green bell pepper, seeded and chopped (about 4 oz / 115 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
- 2 cups (480 ml) chicken stock
- 1 small corn tortilla, torn and charred until black on an open flame or skillet
- 2 dried pasilla or ancho chiles, stemmed and toasted (about 8–10 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) ground allspice
- 1 tsp (2 g) black pepper
- 1/2 tsp (3 g) dried oregano
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 ml) distilled white vinegar or sour orange juice
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1 lime, cut into wedges, for serving

Instructions

1. Prepare the black paste (recado): toast the dried chiles in a dry skillet over medium heat until fragrant, about 1–2 minutes per side. Char the torn tortilla pieces directly over a gas flame or in a hot skillet until blackened and crisp. Allow toasted chiles and tortilla to cool slightly.
2. In a small blender or mortar, combine the toasted chiles, charred tortilla, garlic, cumin, allspice, black pepper, oregano, vinegar, and 2 tbsp (30 ml) water or a little chicken stock. Blend or pound to a smooth, dark paste. Add a little stock if needed to loosen; the paste should be thick but spreadable.
3. Season the chicken pieces with a pinch of salt. Heat 1 tbsp (15 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken on all sides in batches, 4–5 minutes per side, then remove and set aside.
4. In the same pot add the remaining 1 tbsp (15 ml) vegetable oil. Sauté the chopped onion and bell pepper until softened, about 5 minutes. Add the chopped tomatoes and cook another 3–4 minutes until they begin to break down.
5. Stir in the prepared black paste and cook for 1–2 minutes to bloom the spices. Return the browned chicken to the pot, add the potatoes, and pour in 2 cups (480 ml) chicken stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer 25–35 minutes until the chicken is cooked through and potatoes are tender.
6. Taste and adjust seasoning with salt and more vinegar if a brighter acidity is desired. Stir in 1/4 cup (15 g) chopped cilantro just before serving.
7. Serve Chimole hot with white rice or warm tortillas, garnished with extra cilantro and lime wedges for squeezing.