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Belize Recipes
Categories & Ethnic Origins
Back Chirmole

Categories:Soups & Stews, Chicken, Beef & Pork
Ethnic Origins:Mestizo & Spanish
Recipe Courtesy of:
 Antolina Griffith
 Freddie's Guest House
1 Whole chicken, cut up into pieces
1 Head garlic
1 Whole large onion
12 Whole allspice seeds
1 Pound ripe tomatoes, diced
3 Tablespoons black recado seasoning (or 1/2 of a small block)
Cut up the chicken and wash with lime.
Brown the chicken in a little olive oil over medium-high heat.
In another pot, put in the garlic, onion, allspice seeds, tomatoes. Dissolve the black recado in a little water and add to the spice mixture.
Add the chicken and cook covered on a low fire for one hour.

Serve with warm corn tortillas and enjoy!
Variation with Pork

1 Medium sized package of lean, ground pork meat
Eggs, raw
Eggs, boiled

Mix the raw eggs with a fork until blended and then add to the pork meat so that the meat holds together.
Boil several eggs, cool them, peel them and cut them in half (crosswise, not lengthwise).
Cover each 1/2 of the boiled egg with the meat mixture, forming meatballs.
Add to the chicken mixture and cook until done.

Serve with warm corn tortillas and enjoy!

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