Rice and Beans with Stew Chicken
Sign in to rate this recipe.
The Tale of Rice and Beans with Stew Chicken
Story updated
Rice and beans cooked together in coconut milk, paired with stew chicken, is a Sunday dinner staple in Belize reflecting the country's Caribbean and Creole heritage. It's distinguished from the separately cooked "beans and rice" eaten on other days, a small but meaningful distinction in Belizean home cooking.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 1/2 cups red kidney beans, cooked
- 1 1/2 cups long-grain rice
- 1 (14 oz) can coconut milk
- 1 tsp dried thyme
- 1 habanero pepper, whole (for flavor, not broken)
- Salt and black pepper, to taste
Instructions
- 1Season the chicken with salt, pepper, and half the garlic, and set aside.
- 2Heat oil in a heavy pot and melt the brown sugar until dark and bubbling ("browning").
- 3Add the chicken pieces and toss quickly to coat and brown.
- 4Add onion, bell pepper, remaining garlic, and thyme, and stir 2 minutes.
- 5Pour in chicken stock, cover, and simmer 30-35 minutes until chicken is cooked through.
- 6Meanwhile, cook the beans in coconut milk and water with the whole habanero, then add rice and simmer until tender, about 20 minutes.
- 7Remove the habanero and fluff the rice and beans.
- 8Serve the stew chicken over the rice and beans.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.