Belizean Chimole (Black Recado Roasted Chicken & Vegetable Soup) – Authentic Belize Recipe

Ingredients for Belizean Chimole (Black Recado Roasted Chicken & Vegetable Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) chicken thighs, prepped into bite-sized pieces
• 1.5 cups cubed potatoes and squash, washed and trimmed
• 1 cup hard-boiled eggs
• 1 medium onion and 3 cloves garlic, finely minced with black recado (charred chili & spice paste)
• 1.5 tbsp traditional Belize seasoning (oregano, epazote/cilantro, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and black recado (charred chili & spice paste) for 3–4 minutes until fragrant.
2. Stir in oregano, epazote/cilantro, garlic and toast for 45 seconds to release the essential oils of Belize's kitchen.
3. Add chicken thighs and cubed potatoes and squash, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in hard-boiled eggs, adjust seasoning, and ladle steaming hot into deep bowls.