This Spicy and Aromatic Dish is considered a delicacy here by the Maya-Mestizo Descendants, but is equally loved by all Belizeans alike. Its dark colour is created from black Recado paste (a blend of rich spices that give it flavor and aroma. Its black tonality is obtained from the peppers that are roasted until they get quite dark). This is a dish that is traditionally prepared as one of the offering for “Dia de los Muertos” as well as for Weddings and Quince Anos (15 years). Whether for a celebration or a simple change of flavor, we want to share this delicious dish with you.
1 (4) pound whole chicken
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup white onion, sliced
1½ teaspoons garlic, minced
2 teaspoon oregano leaves, crushed
2-3 apasote leaves, crumbled
2 pounds ground sirloin
2 eggs, raw
3 whole hard boiled eggs
1 teaspoon salt
8 eggs, hard-boiled, peeled
1 (4) ounce black recado square, dissolved in 1 cup water
Season chicken with black pepper and set aside. Heat oil in frying pan and sauté onions, garlic, oregano and apasote until aromatic. Add ground steak & sauté until well done. Remove from heat and thoroughly mix in two raw eggs. Stuff seasoned chicken with ground sirloin, placing a whole boiled egg after each portion of ground meat. Continue until all ground meat and hard boiled eggs are stuffed into the chicken. Tie chicken legs together. Place in large pot, add dissolved black recado seasoning along with enough water to cover chicken. Boil for up to an hour or until chicken is cooked, turning chicken twice. Serve with fresh, hot corn tortillas.
Optional: Chicken can be removed from liquid and browned in the oven.