ROASTED CHICKEN 

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Sundays or special occasions is when this dish was normally prepared.  Turkey can be substituted for this creole styled roasted chicken. Gather the family around the table for a feast! 

roast-chicken food belize

WHAT YOU NEED:

  • 1 – 3 to 4 pound whole chicken

  • 2 ounces ground ham

  • 3 tablespoons margarine

  • ¼ cup chopped onion

  • 2 ½ teaspoons salt

  • ½ tsp. chili powder

  • 1½ teaspoon black pepper

  • 1 cup breadcrumbs

  • 2 tablespoons chopped sweet pepper

  • 2 tablespoons chopped green olives

  • 3 tablespoons Worcestershire sauce

  • ¼ cups chicken stock to moisten

  • ½ cup water

  • 2 tablespoons vinegar

  • 1 teaspoon recado

DIRECTIONS:

Season one whole chicken with;

2 tsp. salt

½ tsp. chili powder

1 tsp. black pepper

Rub over with red recado. Set to one side while preparing the stuffing.

STUFFING: ***

Step 1

1 cup breadcrumbs

2ounces ground ham

1 teaspoon black pepper

Place in bowl and mix well.  Set aside

Step 2

3 tablespoons butter

¼ cup chopped onions

 2 tablespoons chopped sweet pepper

Melt Margarine and sauté onions and sweet peppers. Add to bowl of ingredients in Step 1.

Step 3 – 1 tablespoon Worcestershire sauce

                 ¼ cup water of chicken stock to moisten

Add to bowl of ingredients from Steps 1 and 2. Mix well.

BASTING LIQUID: ***

½ cup water

2 tablespoons Worcestershire sauce

½ teaspoon ground black pepper

2 tablespoons vinegar

½ teaspoon salt

1 teaspoon recado

 

Stuff chicken and place breast side down in roasting pan. Rub the entire chicken with 3 tablespoons butter.

Roast at 350F for ½ to ¾ hour.

Turnover and baste with the prepared basting liquid.

Roast for approximately 1 hour more, or until chicken is cooked through to the bones.

 

 

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*For additional flavor and heat, add any of Aunt Sadie’s Sauces to the stuffing and basting liquid for a more spicy enjoyment!