Chimole

Chimole, a Belizean delight, warms the soul with its rich, dark broth infused with black recado seasoning, tender chicken, and hearty vegetables. Despite its comforting nature, it's a versatile dish perfect for any season. Recreate this Central American classic in your kitchen and enjoy a meal that combines vibrant flavors and aromas.

Ingredients

🐔 3 chicken leg and thigh pieces, skin-on, local farm brand recommended
🌶️ 1/2 large green bell pepper, diced
🍅 1 medium tomato, diced
🧅 1/2 medium onion, diced
🧄 3-4 cloves garlic, minced
🧂 Salt
🌶️ Black pepper
🫒 2-3 tablespoons olive oil, extra virgin
💧 4-6 cups water, divided
🔲 2 tablespoons black recado
🍃 2 bay leaves
🍬 5-6 whole allspice berries
🐔 1 tablespoon chicken consommé, powdered or granulated
🥔 1-2 medium potatoes, peeled and chopped
🎃 1 cup pumpkin or squash, peeled and chopped
🥚 2 hard-boiled eggs per serving
🌮 Tortillas

Instructions

1- Season the Chicken:

• Generously season the chicken pieces with salt and pepper.
• Ensure the seasoning is well-massaged into the meat.

2- Brown the Chicken:

• Heat olive oil in a large stock pot over medium-high heat using your Mabe gas stove.
• Add the seasoned chicken to the pot, frying each side for 2 minutes until lightly browned.

3- Prepare Vegetables:

• Remove the browned chicken and set it aside.
• Slightly reduce the heat and add the diced green pepper, tomato, onion, and garlic to the pot.
• Sauté until vegetables are softened and aromatic, about 5-7 minutes.

4- Combine Ingredients:

• Return the chicken to the pot with the sautéed vegetables.
• Pour in 2 cups of water.

5- Bloom Black Recado:

• In a separate bowl, "bloom" the black recado with 1/4 cup of water, mixing thoroughly.
• Stir the bloomed recado into the pot.

6- Add Seasonings:

• Add bay leaves and whole allspice berries to the pot.

7- Mix Consommé and Water:

• In a Mason jar, dilute the chicken consommé with the remaining 2-4 cups of water, shaking it to combine.
• Pour into the pot.

8- Simmer the Stew:

• Cover the pot and bring the mixture to a boil, then lower the heat to a simmer.
• Cook for 30 minutes.

9- Add and Cook Vegetables:

• After simmering, add the potatoes.
• Simmer for 15 more minutes.
• Lastly, add the pumpkin and continue to simmer for 10-15 minutes until all vegetables are tender.

10- Serve:
- Serve the Chimole hot in bowls, ensuring each portion contains chicken, vegetables, and the rich dark broth.
- Garnish with hard-boiled eggs and serve alongside tortillas.

Prep Time: 15-20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: Makes about 4 servings
Equipment:

• Mabe gas stove
• Large stainless steel stock pot
• Glass mixing bowls
• Tongs
• Spoon
• Wooden cutting board
• Mason jar
• Mabe apron

Cooking Tips:

• Ensure the chicken is well seasoned before browning for the best flavor.
• Bloom the recado thoroughly to avoid clumping in the stew.
• Add potatoes and pumpkins at different stages to ensure vegetables cook perfectly.

#chimole #belizeancuisine #chickensoup #comfortfood #homemade #traditionalrecipe #recado

Emilio Ahmad and Sons Ltd: https://www.youtube.com/@emilioahmadandsonsltd1424

#emilioahmadandsonsltd1424

Chimole

Posted by Waivio guest: @waivio_hivecooking