Rice and Beans with Stew Chicken

Coconut rice and beans with recado-stained chicken.

Ingredients

• 3 cups Rice
• 1½ cups Red beans
• 400 ml Coconut milk
• 1.2 kg Chicken
• 3 tbsp Recado rojo paste
• 2 Onions
• 6 cloves Garlic
• 2 sprigs Thyme
• 2 tbsp Vinegar
• 2 tbsp Sugar
• 4 tbsp Oil
• 2 tsp Salt
• 4 cups Water

Method

1. Marinate the chicken — Rub with recado, garlic, vinegar and salt and rest at least 2 hours.
2. Brown with sugar — Heat oil with sugar until it darkens, then sear the chicken in it — this caramel browning gives Belizean stew chicken its colour.
3. Simmer — Add onion and water and cook 45 minutes until tender.
4. Cook the beans — Simmer the soaked beans until nearly tender.
5. Cook the rice — Add the rice, coconut milk and thyme to the beans and steam 25 minutes.
6. Rice and Beans is ready — Serve the stew chicken over the rice with potato salad.

More Belize recipes

• Garnaches
• Fry Jacks