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Paradise Sweet and Spicy Chicken Recipe

By Slickrock Adventures on September 6, 2011

Paradise Sweet and Spicy Chicken, as served in BelizeYears ago a guide trainee, whose name escapes me now, was on the island for a couple of weeks. He was a super guy but never did come to work for us; he didn’t quite have enough experience. Much of his work history was in the restaurant business.

On one of his last nights on the island he made this chicken dish that everyone flipped out over. I got him to write it down, and we have been serving it ever since. I even tried to take it off the menu once, to substitute Jerk Chicken because it is a more regional dish. Our Belizean staff begged me to put this back on, and take Jerk Chicken off, so I did.

Toby Chung joined us on the Adventure Island at Glover’s Reef trip in January of 2007. I remember him because he came back with these incredible snorkeling photos that are still on our Belize snorkeling page. The other day, after I posted the Lime-Rice recipe, he posted a request for this recipe on our Belize island Facebook page. Four and a half years later and he is still thinking about this meal!

We serve this dish with mashed potatoes. The marinade is so good that we hold some out for the vegetarians for their potatoes. I am a vegetarian, so I can say for sure it’s fantastic as a ‘gravy’. So, by popular demand, here it is.

Serves 6-8

1 cup water
¾ cup olive oil
¼ cup soy sauce
juice of 1 lime
¼ cup brown sugar
¼ cup honey
1 T coriander
1 T cumin
1 T oregano
½ T chili powder
1 T garlic salt
1 T paprika
1 T thyme
½ T black pepper

3 whole chickens, cut into pieces
1 14 oz can stewed tomatoes
½ cup water

Whisk all marinade ingredients in a bowl, same some marinade out for mashed potatoes for vegetarians. Pour the rest over the chicken and marinate 1 hour. Remove chicken from marinade, place it on baking pans and brown 15 minutes is a 425 degree oven. Turn oven down to 350 and bake ½ hr. to 45 minutes until done.

While chicken is cooking, put the marinade that you pulled the chicken out of into a frying pan and add tomatoes and water. Bring to boil, thicken with cornstarch or thin with water to make a nice consistency. Pour this sauce over the chicken to serve.