Entree: Belize – Central America – Rice and Beans with Stewed Chicken

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 5 min

Total 1 hr 30 min

Ingredients

- 8 bone-in chicken pieces (mix of thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 3 cloves garlic, minced, approx. 12 g
- 1 tbsp (15 ml) vegetable oil (for marinating)
- 2 tbsp (30 ml) vegetable oil, for cooking
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 3 scallions (green onions), chopped, approx. 45 g
- 2 tbsp (30 g) tomato paste
- 1 can (15 oz / 425 g) red kidney beans, drained and rinsed; reserve 1/2 cup (120 ml) of the can liquid
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 2 cups (370 g) long-grain white rice, uncooked
- 1 cup (240 ml) chicken stock or water
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 whole scotch bonnet or habanero pepper, pierced (optional, for flavor/heat)
- 1/2 tsp (1 g) ground allspice
- 1 tbsp (15 g) brown sugar or cane sugar (optional, balances acidity)
- 2 tbsp (8 g) fresh cilantro or culantro, chopped, for garnish

Instructions

1. Pat the chicken pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. In a bowl toss the chicken with minced garlic and 1 tbsp vegetable oil and let sit 15–20 minutes to marinate.
2. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, 3–4 minutes per side, until nicely colored; transfer browned pieces to a plate and set aside.
3. In the same pot reduce heat to medium and add the chopped onion, bell pepper, and scallions; sauté until softened, about 4–5 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
4. Return the browned chicken to the pot, add the reserved 1/2 cup (120 ml) bean liquid, 1 cup (240 ml) chicken stock (or water), bay leaf, thyme, ground allspice, and the pierced scotch bonnet pepper (keep whole if you want less heat). Add the brown sugar if using. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 30–35 minutes, or until chicken is cooked through and tender.
5. While the chicken simmers, prepare the rice and beans: rinse the 2 cups (370 g) rice under cold water until water runs clear. In a medium pot combine the rinsed rice, drained kidney beans, the can of coconut milk (13.5 fl oz / 400 ml), and 1/2 cup (120 ml) water (adjust liquid as needed—total liquid should be about 2 1/4 cups / 540 ml). Add a pinch of salt to taste.
6. Bring the rice mixture to a boil over medium-high heat, then reduce to low, cover tightly, and cook undisturbed for 18–20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let sit 5 minutes, then fluff with a fork.
7. When the chicken is tender, remove the scotch bonnet (if used whole) and the bay leaf and taste the stew, adjusting salt and pepper as needed. If a thicker sauce is desired, uncover and simmer a few more minutes to reduce.
8. Serve the stewed chicken over portions of coconut rice and beans or alongside it, spooning some of the stew sauce over the rice. Garnish with chopped cilantro and extra scallions if desired.