We would like to think that when guests leave they don’t forget about us, as we certainly don’t forget you!!!
We love to share our recipes with our guests and the two below are requests we get often. So, when you make these recipes, be sure to think of the exciting adventures you had while staying at Caves Branch. With our easy recipes, you can enjoy good food, and fond memories of your vacation at Caves Branch.
Belizean Stewed Chicken
Stewed chicken is without a doubt one of the most common (and most loved) meals you will find in Belize. No matter what part of the country you are in, you are bound to find stewed chicken.
- 4 lbs. of chicken cut into pieces, drumsticks and thighs seem to work best, bone in.
- 1 tsp. Salt, or to taste
- 1 tsp. Pepper, or to taste
- 1 1/2 tablespoons dried thyme
- 2 cloves garlic, finely chopped
- 2 tablespoons oil or enough to just cover the bottom of the pot
- 2 tablespoons flour, mixed with 2 tablespoons water
- 1 small yellow or Spanish onion, chopped
Mix salt, pepper, thyme, and garlic (garlic powder can be substituted) creating a rub. Season chicken with salt, pepper, thyme and garlic mixture. Heat two tablespoons (or enough to fully cover the bottom of the pan) of oil in large Dutch oven or stewing pot over moderately high heat. Place the chicken in the pan starting skin down. Brown chicken, turning pieces once, about 5 minutes per side. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. Recipes vary on the amount of time, many call for 1-2 hours of stewing. Make sure your chicken is fully cooked before enjoying! After the chicken has browned on each side add a few teaspoons of water to skillet and the flour to thicken the gravy. We serve our stewed chicken accompanied by rice and fried plantains.
Chef Jay's Ribs
Chef Jay’s ribs are literally finger licking good! Our guests have been known to go back up for two and three helpings of these amazing ribs. Don’t forget to wash your ribs down with an ice cold Belikin Beer.
Chef Jay’s Special Rub:
- 1/2 cup paprika
- 3 tablespoons Chinese five-spice powder
- 2 tablespoon salt
- 1 tablespoon dried ginger
- 1 tablespoon dry mustard
- 1 tablespoon black pepper
- 3 racks baby back ribs or 4 lb.
- 3 tablespoons brown sugar
For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the chef Jay`s dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavours can permeate. Preheat grill to 200 to 225 degrees F using charcoal and indirect heat. Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend. Then place in oven for one hour at 350 degrees until tender.