Belizean Stewed Chicken with Rice and Beans

Belizean Stewed Chicken with Rice and Beans
Recipe type: entree
Cuisine: Belizean
Prep time: 
Cook time: 
Total time: 
Serves: 4
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
  1. For Chicken:
  2. Rub recado (or substitute) thinly over chicken with either a bit of oil or fat.
  3. Heat oil in large pot and brown chicken in heated oil.
  4. Add onion to partly browned chicken.
  5. Pour off excess fat and add vinegar and water, and let simmer 5 minutes.
  6. Add 1 more cup of water along with sugar, and Worcestershire Sauce, and let stew. (1 to 3 hours)
  7. For the Rice and Beans:
  8. Soak beans overnight covered with water
  9. Boil beans till tender for ~1.5 hours adding ½ onion and garlic during last 15 minutes.
  10. Add coconut cream and the remaining onion with salt and pepper.
  11. Rinse rice then add to pot of beans.
  12. Cook gently for 20 minutes or until liquid is absorbed.
  13. Add more water until rice is cooked.
  14. If the bottom of the pan becomes scorched do not stir, just leave there (you can still eat this part, they do in Belize!)
  15. To thicken gravy add 3 tsp of corn starch to ½ cup of cold water then simmer for an additional 5 minutes.
  16. Pour chicken and sauce over rice and beans. In Belize they serve this with some type of coleslaw, pasta, potato salad or fried plantains.


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