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Chicken Chimole, known locally as "black dinner"


Recipe from "You Toucan Cook Belize"


1 1/2 lb. chicken

1 clove garlic

1 recardo*

2-3 leaves epazote*

2 peeled tomatoes

2-3 leaves oregano

1/2 onion, sliced

1/8 cks black relleno seasoning*

flour to thicken


I don't think this recipe was followed in making our actual lunch, because there's a boiled egg in there, obviously. I'd say it's a flexible recipe.


*Specialty items


Per the cookbook, recardo is "a paste made from burned corn tortillas, onion, garlic, cominos, cloves, black pepper and vinegar"


Epazote is a leaf used frequently in south-of-the-border cooking. It also goes by the charming names wormseed and pigweed.


Black relleno seasoning is a mystery. I seem to remember reading about it while I was in the country, but can't find a description anywhere right now.


I'd guess these things are available at specialty stores if you live in a big city, but may be hard to find.

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Taken on April 4, 2010