Belizean Stewed Chicken with Rice and Beans
Recipe type: entree
This is The Dish of Belizean food. Many Belizeans will eat some version of this for one of their 3 meals a day.
- 1 whole chicken, cut into pieces
- 2 servings of recado (a Central American spice or small amount of cayenne + Paprika)
- ½ teaspoon of pepper
- 1 onion sliced for the chicken
- 1 tablespoon of white vinegar
- 3 tablespoons of Vegetable oil
- 2 teaspoons of sugar (brown)
- 2 cups of water (added 1 cup at a time)
- 1 teaspoon Worcestershire Sauce
- 1 cup dry red kidney beans
- 1 sliced onion for rice & beans
- 1 cup coconut cream
- 1 clove of garlic
- 2 cups of white rice (uncooked)
- salt and pepper to taste
- For Chicken:
- Rub recado (or substitute) thinly over chicken with either a bit of oil or fat.
- Heat oil in large pot and brown chicken in heated oil.
- Add onion to partly browned chicken.
- Pour off excess fat and add vinegar and water, and let simmer 5 minutes.
- Add 1 more cup of water along with sugar, and Worcestershire Sauce, and let stew. (1 to 3 hours)
- For the Rice and Beans:
- Soak beans overnight covered with water
- Boil beans till tender for ~1.5 hours adding ½ onion and garlic during last 15 minutes.
- Add coconut cream and the remaining onion with salt and pepper.
- Rinse rice then add to pot of beans.
- Cook gently for 20 minutes or until liquid is absorbed.
- Add more water until rice is cooked.
- If the bottom of the pan becomes scorched do not stir, just leave there (you can still eat this part, they do in Belize!)
- To thicken gravy add 3 tsp of corn starch to ½ cup of cold water then simmer for an additional 5 minutes.
- Pour chicken and sauce over rice and beans. In Belize they serve this with some type of coleslaw, pasta, potato salad or fried plantains.