A flavorful and hearty chicken stew inspired by Belizean cuisine, featuring tender chicken in a rich coconut-infused sauce.
Mix the vinegar, cumin, thyme, and black pepper in a bowl.
Let the chicken marinate for at least 30 minutes for better flavor.
Rub the marinade over the chicken pieces and let it sit.
For deeper flavor, marinate the chicken overnight in the refrigerator.
Chop the onion, bell pepper, and garlic.
Keep the vegetables evenly chopped for uniform cooking.
Heat the coconut oil in a large saucepan and add the sugar, stirring until it caramelizes.
Be careful not to burn the sugar; stir constantly.
Add the chicken pieces to the pan and brown them on both sides.
Ensure the chicken pieces are evenly browned for a richer flavor.
Add the chopped vegetables to the pan and sauté until softened.
Stir frequently to prevent sticking.
Pour in the soy sauce, Worcestershire sauce, and water. Add the bay leaf.
Adjust the liquid amount to ensure the chicken is mostly covered.
Simmer the stew until the chicken is tender and cooked through.
Check occasionally and stir to prevent sticking.
Serve the stew hot with your choice of side.
Garnish with fresh herbs like cilantro for added freshness.
