Country: Belize Servings: Serves 6

Ingredients

• chicken pieces – 2 lbs / 900 g
• black recado – 2 tbsp / 30 g
• vegetable oil – 2 tbsp / 30 ml
• onion, chopped – 1 large / 150 g
• bell pepper, chopped – 1 large / 150 g
• garlic cloves, minced – 4 cloves / 15 g
• tomatoes, diced – 2 medium / 250 g
• potatoes, cubed – 3 medium / 450 g
• carrots, sliced – 2 medium / 200 g
• water – 6 cups / 1.4 liters
• cumin – 1 tsp / 2 g
• oregano – 1 tsp / 1 g
• salt – 1 tsp / 5 g
• black pepper – 1/2 tsp / 1 g
• cilantro, chopped – 1/4 cup / 15 g
• lime, sliced for serving – 2 limes

Instructions

1. In a large pot, heat the vegetable oil over medium heat and brown the chicken pieces on all sides. Remove chicken and set aside.
2. In the same pot, add chopped onion and bell pepper, and sauté until soft.
3. Stir in garlic and diced tomatoes, cooking for an additional 2 minutes.
4. Return chicken to the pot and add the black recado. Stir until chicken is coated.
5. Pour in water, then add potatoes, carrots, cumin, oregano, salt, and black pepper. Bring to a boil.
6. Reduce heat to low and simmer for 45 minutes, or until chicken is cooked through and vegetables are tender.
7. Stir in chopped cilantro just before serving for a burst of fresh flavor.
8. Serve hot with lime slices for squeezing over the soup.

Substitutions

• chicken -> turkey or pork
• black recado -> ancho paste with a pinch of allspice
• cilantro -> parsley

Enhancements in the Next Evolution

• Add beans for additional protein and texture.
• Incorporate a pre-marinating step to enhance chicken flavor.
• Use chicken broth instead of water for a richer broth.