Belizean Stewed Chicken

Instructions

In a small bowl, mix the garlic (10 cloves), thyme (1 tsp), seasoned salt (2 Tbsp), olive oil (4 Tbsp), brown sugar (1 Tbsp), and 4 tablespoons of the recado rojo to make the marinade. Season the chicken (1) all over with the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight.
Heat the coconut oil (3 Tbsp) in a pan (cast iron if possible) over medium-high heat. When hot, fry the chicken on all sides until golden brown. Work in batches as needed to avoid overcrowding. After each batch, scrape up any browned or burned bits before adding the next batch. Continue until all the chicken has been browned.
Transfer the browned chicken to a stockpot or large saucepan. Add just enough chicken broth (1 quart) to cover the chicken. If needed, add a little water—you want the chicken just covered with liquid. Add the diced green bell pepper (2) and diced onion (2), along with the remaining 2 tablespoons of recado. Mix well. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to 1 hour. For a thicker sauce, remove the lid during the last 15 minutes of cooking to allow it to reduce.
Season with salt (to taste) and pepper (to taste) to taste. Stir in the chopped cilantro (1 small bunch) at the end of cooking. Serve warm.