I have experimented with many recipies trying to make Belizean stew chicken and here are the basics. Seaason bone in chicken parts, 12 -16 pieces with salt and pepper and brown in a skillet with hot veg oil about 5 minutes per side.Start skin side down then flip. I prefer thighs and drumsticks for stewing but any parts will do. Transfer to a large dutch oven pot and simmer with one 14 0z. can of coconut milk (not sweet cream of coconut , but coconut milk available at any asian grocery or in the Thai section of your supermarket). Add 1 14 OZ can of crushed tomatoes and about 1 cup or more of chicken broth, enough to just cover the chicken. I have tried many different seasoning combinations and it is hard to go wrong but start with 1 Tbls. ground coriander, 2 Tbls. Garam Masala (Indian spice Blend) some cumin , pinch cayenne pepper, tsp garlic powder, tsp onion powder,dash salt and pepper and a few generous dashes of hot sauce (preferably Marie Sharp's to make it Belizian) simmer for about 2 hours on a very low flame and the meat will be fall off the bone tender. Although the Indian spices are not authentic Belize it is the closest I could get without an actual recipe. As long as you braise the chicken in coconut milk and some tomato it will be great no matter how you vary the spices. (fresh ginger adds a nice Asian twist).If you like you can remove the meat and try to reduce and thicken the sauce but it is not necessary. Serve over rice or rice and beans with more Marie Sharps hot sauce to taste. Enjoy.