Belizean Chicken Stew Recipe

  • 3 tablespoons olive oil
  • 2 pounds skinless, boneless chicken breast halves
  • seasoned salt to taste
  • 6 cups chicken broth
  • 1 head green cabbage, shredded
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1/2 cup chopped cilantro
  • 1 (6.5 ounce) can tomato sauce
  • 2 limes, juiced
  • 4 cloves garlic, minced
  • 1 dash hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste
  • salt and ground black pepper to taste
  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.
  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.
  3. Ladle stew into bowls and top each with a piece of chicken.