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Product is gluten free
vegan product
NON gmo product
products supports local farmers

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


  • 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


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.


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.


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!

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