Entree: Belize – Chimole (Belizean blackened chicken stew made with a charred-spice paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks)
- 3 medium roma tomatoes
- 1 large white onion, halved, about 8 oz (225 g)
- 4 cloves garlic
- 2 dried ancho or pasilla chilies, stems and seeds removed
- 1 corn tortilla
- 1 tsp (2 g) whole allspice berries
- 1/2 tsp (1 g) whole cloves
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black pepper
- 1 tbsp (9 g) dried oregano
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) white vinegar
- 4 cups (1.0 L) chicken stock or water
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper, plus more to taste
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 habanero or Scotch bonnet pepper, whole (optional, for authentic heat)

Instructions

1. Char the tomatoes, onion halves (cut side down), garlic (skin on), dried chilies, and the corn tortilla directly over an open flame or under a hot broiler until surfaces are blackened and blistered; rotate to char evenly. Let cool slightly and peel the garlic.
2. Toast the allspice, cloves, and cumin seeds in a dry skillet over medium heat until aromatic, about 1–2 minutes; remove and let cool.
3. In a blender or food processor, combine the charred tomatoes, charred onion, peeled garlic cloves, toasted spices, dried oregano, black pepper, vinegar, and 1/2 cup (120 ml) of water; blend to a smooth, very dark paste. If needed, scrape and blend again until paste is nearly black. Strain for a smoother recado if desired.
4. Season the chicken pieces with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper. Brown the chicken in 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat, about 4–5 minutes per side; remove and set aside.
5. Lower heat to medium, add the recado paste to the pot and cook, stirring, for 2–3 minutes to bloom the flavors. Add the browned chicken back to the pot, pour in 4 cups (1.0 L) chicken stock, and add the whole habanero pepper if using.
6. Bring to a simmer, cover partially, and cook until chicken is tender and cooked through, about 35–40 minutes. Taste and adjust salt and pepper; remove and discard the whole habanero before serving if you used it.
7. Stir in chopped cilantro just before serving. Serve Chimole hot with white rice, warm tortillas, or boiled plantains.