Stew Chicken

Ingredients

• 1 whole chicken, cut up
• 2 tbsp white vinegar
• 2 tbsp achiote paste (called red recado in Belize)
• 1 onion
• 1 green bell pepper
• 5 cloves garlic
• 3 tbsp soy sauce
• 3 tbsp Worchestershire sauce
• 2 tbsp cumin
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 to 2 tbsp coconut oil
• 1 to 2 tsp sugar
• Water to cover
• 1 bay leaf

Directions:

1. Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
2. Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
3. Chop the onion, pepper and garlic and set aside.
4. Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
5. Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
6. Add the onions, peppers and garlic. Saute until the onions are translucent.
7. Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.