Belizean Stew Chicken with Rice

Half skillet-fried chicken, half chicken stew dotted with colorful vegetables and simmered in beer until it falls off the bone.


1/4 cup peanut (or vegetable) oil

6 - 8 pieces of skin-on, bone-in chicken

1 teaspoon EACH salt and pepper

2 large onions, chopped

2 large green bell peppers, chopped

2 large tomatoes, diced

1 teaspoon crushed red pepper flakes

8 ounces of beer

Enough rice to serve 4 - 6 people


In a large, deep skillet, heat oil.  Season chicken well with salt and pepper and place, seasoned side down in hot oil.  Season other side.  Allow to brown over a medium heat, turning several times for about 15 minutes.

Add onion and green pepper to pan and let cook about 5 minutes.  Then, add tomatoes, red pepper flakes and beer.  Bring to a boil, cover and simmer 30 minutes (this is a good time to start your rice).  Uncover pan, and simmer another 30 - 40 minutes to cook off 3/4 of the liquid.  Serve over rice.  Enough for 4 - 6.