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VTM: A Taste from The Caribbean

RICHMOND, Va (WTVR)

We’re sharing a delicious and easy to make recipe you can add to your collection, a Caribbean-inspired dish is from the island of Belize. Our good friend and Culinary Expert Deborah Boroughs shows us how to make Dania Hodges’ Belizean stewed chicken.

 

Belizean Stewed Chicken

Serves 4

(Courtesy of Dania Hodges)

1 whole chicken cut up or 4 boneless skinless chicken breast

2-3 tablespoons vegetable oil

1-2 packages Sazon seasoning (to taste)

2 bell peppers, sliced (red and yellow)

½ large sweet onion, chopped

15 oz can diced tomatoes

1 clove garlic, optional

salt and pepper

Add all ingredients to large Dutch oven.  Simmer uncovered on medium high heat stirring occasionally until chicken is tender about 30 minutes for boneless chicken breast and 40-50 minutes for bone-in chicken breast.

Serve with rice and beans.

Rice and Beans

Serves 4

1 can coconut milk

1 can of water

1 can kidney beans (partially drained)

1 cup long grain rice

2 tablespoons vegetable oil

1 package of Sazon seasoning

salt and pepper to taste

Add all ingredients to medium saucepan and bring to a boil.  Cook on medium heat until liquid dries up and rice is fully cooked stirring often.

Substitute Sazon Seasoning – use 1 ½ teaspoons for each packet

Blend and store in container

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon ground annatto seeds

1 tablespoon garlic powder

1 tablespoon salt


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