Belizean Stew Chicken with Rice and Beans
Red recado-braised chicken with coconut rice, kidney beans, thyme, and Caribbean seasonings.
Equipment
- Large heavy pot with lid
- Medium saucepan with lid
- Large bowl
- Tongs
- Instant-read thermometer
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
Instructions
Marinate and Brown:
- Coat the chicken with recado, vinegar, lime juice, soy sauce, salt, and pepper. Cover and refrigerate for at least 1 hour or overnight.
- 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:
- 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.
- 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:
- Meanwhile, simmer the soaked beans in the 4 cups water for 45 to 60 minutes until almost tender. Drain, reserving 1 cup bean liquid.
- 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.
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.
Nutrition
Calories: 690kcalCarbohydrates: 68gProtein: 42gFat: 28gSaturated Fat: 13gCholesterol: 130mgSodium: 900mgFiber: 8gSugar: 4g