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Belizean Stew Chicken with Rice and Beans

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Belizean red recado stew chicken served with coconut rice and beans, slaw, and plantain.
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Belizean stew chicken with rice and beans is a beloved Sunday and celebration plate, built around earthy red recado and coconut-scented rice.

Bone-in chicken marinates in recado, lime, and vinegar, then browns and braises gently while kidney beans and rice cook together in coconut milk.

Keep the chicken at a bare simmer after browning so the sauce reduces without tightening the meat.

Serving Suggestions

Serve with crisp cabbage slaw, fried ripe plantain, and a bottle of Belizean-style hot sauce.

Belizean stew chicken simmering in red recado gravy beside coconut rice and red beans.

Recipe Notes

Soak dry beans overnight or use three cups of cooked beans. Both the chicken and rice keep for three days refrigerated.

Belizean red recado stew chicken served with coconut rice and beans, slaw, and plantain.

Belizean Stew Chicken with Rice and Beans

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Red recado-braised chicken with coconut rice, kidney beans, thyme, and Caribbean seasonings.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Bean soaking 8 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Belizean
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew Chicken
  • 3 lb bone-in chicken thighs and drumsticks
  • 3 tbsp red recado paste
  • 2 tbsp white vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 1 1/2 tsp fine salt
  • 1/2 tsp ground black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion chopped
  • 1 medium green bell pepper chopped
  • 4 cloves garlic minced
  • 2 cups water or unsalted chicken stock
Coconut Rice and Beans
  • 1 cup dry red kidney beans soaked overnight and drained
  • 4 cups water for cooking the beans
  • 13.5 oz full-fat coconut milk
  • 2 cups long-grain white rice rinsed and drained
  • 4 sprigs fresh thyme
  • 1 tsp fine salt

Equipment

  • Large heavy pot with lid
  • Medium saucepan with lid
  • Large bowl
  • Tongs
  • Instant-read thermometer

Method
 

Marinate and Brown:
  1. Coat the chicken with recado, vinegar, lime juice, soy sauce, salt, and pepper. Cover and refrigerate for at least 1 hour or overnight.
  2. Heat the oil in a heavy pot. Brown the chicken in batches for 8 to 10 minutes and transfer it to a plate.
Braise the Chicken:
  1. Cook the onion and bell pepper for 6 minutes. Add the garlic for 30 seconds, then return the chicken and any marinade to the pot. Add the stock.
  2. Bring to a gentle simmer, cover partly, and cook for 45 to 55 minutes until the chicken reaches at least 175 F (80 C) and the sauce coats a spoon.
Cook the Rice and Beans:
  1. Meanwhile, simmer the soaked beans in the 4 cups water for 45 to 60 minutes until almost tender. Drain, reserving 1 cup bean liquid.
  2. Combine the beans, reserved liquid, coconut milk, rice, thyme, and salt. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Rest covered for 10 minutes, then fluff and serve with the chicken.

Nutrition

Calories: 690kcalCarbohydrates: 68gProtein: 42gFat: 28gSaturated Fat: 13gCholesterol: 130mgSodium: 900mgFiber: 8gSugar: 4g

Notes

  • Recado pastes vary in salt and chile; taste the braising liquid before adding extra seasoning.
  • Use cooked beans to shorten the rice preparation, adding enough water to make 640 ml liquid with the coconut milk.

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