Rice & Beans with Stewed Chicken

BELIZE

Let this beautiful duo be your intro to Belizean cuisine

SUBMITTED BY

Karen

When Karen submitted her recipe, I was so excited to have Belize on the channel for the first time! Belizean Rice & Beans with Stewed Chicken is a flavorful and iconic dish that represents the heart of Belizean cuisine. This dish combines perfectly cooked rice, tender beans, and succulent stewed chicken, creating a comforting and satisfying meal. The rice and beans are cooked together with coconut milk, garlic, and spices, giving the dish a rich, creamy texture and a burst of flavors. The chicken is seasoned with a blend of aromatic spices and slowly stewed to perfection, ensuring every bite is juicy and tender.

Traditionally served with a side of fried plantains or potato salad, Belizean Rice & Beans with Stewed Chicken is a crowd-pleasing meal that brings people together. Whether enjoyed during a family gathering, special celebration, or everyday dinner, this dish never fails to impress. The combination of savory, creamy rice and beans with the savory, tender chicken offers a unique and unforgettable taste of Belize’s culinary heritage.

This popular Belizean comfort food can also be easily adjusted to suit various dietary preferences, making it a versatile choice for everyone. Whether you are new to Belizean cuisine or a seasoned foodie, Rice & Beans with Stewed Chicken is a must-try dish that embodies the flavors and culture of Belize.

Rice & Beans with Stewed Chicken

Ingredients
  

Chicken Stew

  • 1 4-5 lb chicken cut into pieces
  • white vinegar or lime juice to taste
  • 1 clove garlic finely minced
  • 1 tsp red recado (Mexican annatto paste) or sazon
  • 1 tsp each of thyme, salt, and black pepper
  • ¼ tsp cumin
  • 1 tsp brown sugar
  • 1 small tomato
  • 1 sliver ginger
  • fresh cilantro chopped, to taste
  • 2 Tbsp onion finely chopped
  • 1 Tbsp green/red sweet bell pepper finely chopped
  • hot sauce for serving

Rice & Beans

  • 1 lb red kidney beans
  • 2 cloves garlic crushed
  • 1 tsp salt
  • 1 cup coconut milk
  • ½ tsp black pepper
  • ½ tsp thyme
  • 2 lbs white rice
  • 1 medium onion sliced
  • 6-8 cups water

Instructions
 

For the chicken

  • Thoroughly wash the chicken. Coat chicken with mixture of vinegar/lime juice, recado, salt, cumin, thyme, black pepper, and cilantro.
  • Heat two tablespoons of cooking oil in a pot. Add brown sugar, cooking until sugar melts and turns dark brown. Be careful not to burn sugar.
  • Add minced garlic to pot. Add ginger, removing from pot when it turns brown.
  • Add seasoned chicken and cook until fully browned on all sides.
  • Add onion, tomato, sweet pepper, and half cup of water to pot.
  • Reduce heat to medium and cover pot, allowing to simmer for approximately one hour. Add water as necessary.
  • Remove from heat and serve when chicken is very tender.

For the rice

  • Wash the beans, then soak beans for 4 hours, using the 6-8 cups of water. If you are using distilled water, then soaked beans only needs 2 hours to soften.
  • Boil beans until tender, with the garlic, onion. Season beans with black pepper, thyme and salt.
  • Add coconut milk. Stir and then let boil.
  • Add rice to seasoned beans. Stir, then cover. Cook on low heat until the water is absorbed and rice is tender. If necessary, add more water gradually until rice is tender.
  • Serve with the chicken stew and your favorite hot sauce!

Notes

Recipe inspired by Belize.com
Course: Dinner
Region: Latin America

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