Belize inspired Valentine’s Day menu


  • Appetizer: Garnaches
  • Main Dish: Escabeche & Shrimp in Black Bean Sauce
  • Side Dish: Coconut White Rice
  • Sauce: Hot Pepper Onion Sauce
  • Dessert: Banana Flambe


After all these years I am not expecting a night out for Valentine’s Day. However I may be inspired to create a fab menu at home. The above menu is beautiful and perfect for a romantic evening at home. You can set the mood and feel like you are on a vacation in a tropical destination. Just what we need with all this snow and cold.

4 pounds chicken, cut into serving sizes
6 to 8 cups water
6 garlic cloves, crushed
8 dried oregano leaves
2 teaspoons salt
2 escabeche peppers or
3 canned jalapeño peppers
1 tablespoon red recado (see below)
2 pounds onion, sliced
½ cup vinegar
¼ cup olive oil, optional
2 teaspoons freshly ground black pepper
Place chicken and place in a stockpot with water, garlic, oregano, salt and escabeche or jalapeno peppers. Bring to a boil. Lower heat and cook until tender. Remove chicken and drain. Reserve broth and escabeche peppers. Dissolve red recado in a little vinegar, enough to make a paste and rub on chicken. Put chicken on a broiler tray and broil in oven until golden brown, set aside.
Bring reserved broth to a boil, add onions and cook on medium heat for 15 minutes. Add vinegar, stir and drizzle olive oil. Sprinkle with black pepper. Serve with corn tortillas or over yellow rice

5 tablespoons annatto seeds
6 to 7 allspice seeds
¼ teaspoon whole cloves
¼ cup sour orange
¼ cup vinegar
Grind annatto seeds, allspice seeds and whole cloves to a powder. Combine annatto powder with sour orange and ¼ cup of vinegar and process to a paste. May add more sour orange and vinegar if necessary to achieve a thick paste. Store in refrigerator.


2 teaspoons vegetable oil
2 tablespoons onion, diced
1 garlic clove, minced
2 cups white rice
3 cups chicken broth
1 teaspoon salt, to taste
½ teaspoon turmeric
¼ teaspoon cumin
Sauté onions and garlic in oil until golden brown. Add rice, broth, salt, turmeric and cumin.
Bring to a boil and allow to boil for 2 minutes. Reduce to medium heat and simmer for approximately 8 minutes or until liquid is fully absorbed. Reduce to low heat. Sprinkle with ¼ cup water, cover and cook another 10 minutes until rice is tender.


Recipe and pictures provided by Flavors of Belize


  1. Looks delicious you must be a fantastic cook!

  2. mmm…looks so good, and seems easy enough for me to make 🙂

  3. Victoria Ess says

    Have you actually tried making these? I feel the opposite from Sarah — the recipes don't seem easy to me!

Speak Your Mind