Simon Rimmer served up a tasty Belizean chicken stew on Sunday Brunch.
The ingredients are: 1kg skinless, boneless chicken thighs, 2 tablespoons of achiote paste, Juice and zest of 1 lime, 1 tablespoon of soy sauce, 1 tablespoon of ground cumin, 1 tablespoon of ground oregano, 1 tablespoon of brown sugar, 1 onion, very thinly sliced, 2 cloves of garlic, 4 chopped tomatoes and 500ml of chicken stock.
Serve with buttered rice and crispy shallots.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes