Name: Belizean Chicken Stew
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Skinless, boneless chicken breast halves - 2 pounds; Seasoned salt to taste - 2 pounds; Chicken broth - 6 cups; Green cabbage, shredded - 1 head; Onion, chopped - 1 large; Chopped carrots - 1 cup; Green bell pepper, chopped - 1; Celery, chopped - 2 stalks; Chopped cilantro - ½ cup; Tomato sauce - 1 (6.5 ounce) can; Limes, juiced - 2; Garlic, minced - 4 cloves; Hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste - 1 dash; Salt and ground black pepper to taste - 1 dash

Ingredients for - Belizean Chicken Stew

1. Olive oil 3 tablespoons

2. Skinless, boneless chicken breast halves 2 pounds

3. Seasoned salt to taste 2 pounds

4. Chicken broth 6 cups

5. Green cabbage, shredded 1 head

6. Onion, chopped 1 large

7. Chopped carrots 1 cup

8. Green bell pepper, chopped 1

9. Celery, chopped 2 stalks

10. Chopped cilantro ½ cup

11. Tomato sauce 1 (6.5 ounce) can

12. Limes, juiced 2

13. Garlic, minced 4 cloves

14. Hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste 1 dash

15. Salt and ground black pepper to taste 1 dash

How to cook deliciously - Belizean Chicken Stew

1 . Stage

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 . Stage

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 . Stage

Ladle stew into bowls and top each with a piece of chicken.