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Learning a New Culinary Language in Belize

Rachel Forrest

Rachel Forrest

Rachel Forrest is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier. She is a food and drink writer, restaurant critic, freelance and Gannett writer and Contributing Editor at Eat Drink Lucky.

Caldo de Pollo

This is a traditional Mayan chicken soup.

Preparation

Place 2.8 liters (3 quarts) of water into a large soup pot and add the chicken pieces. Add the salt. Bring to a boil, then add the choco or squash and garlic, herbs, annatto and habanero powder. Reduce heat to a simmer  and cook for 30-45 minutes, until the chicken is cooked through. Add the potatoes and plantain and cook for 10 more minutes. Serve with tortillas.