• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Rice and Beans with Stewed Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • -------------------------------RICE AND BEANS-------------------------------
  • 1 c Red kidney beans
  • 1 c Thick coconut cream
  • 1 Onion; sliced
  • 1 Clove garlic
  • 2 c Rice
  • Salt and pepper


1 Chicken; cut in serving
1 ts Salt
1/2 ts White pepper
2 Balls recado (can substitute
-small amount of cayenne and
1 Sliced onion
Hot oil
1 tb Vinegar
1 c Water
2 ts Brown sugar
1 c Water
1 tb Lea & Perrins worchester

Here's a recipe for a popular dish in Belize, Central America:

Soak beans overnight in enough water to cover. Boil until tender and whole,
adding 1/2 onion and garlic when almost tender. Add cream and rest of onion
and seasonings. Wash rice and add to beans. Cook over gentle heat until
liquid is absorbed. Stir gently with fork and add a little water from time
to time until rice is cooked.

Stewed Chicken: Cut chicken in serving pieces and season with salt, white
pepper, recado, and sliced onion. Brown chicken in hot oil, braise slowly
until well browned. Pour off excess fat. Cook over low heat adding vinegar
and water. In frying pan brown the brown sugar. Add 1 cup water and Lea &
Perrins Worchester sauce. Add to stew and cook until chicken is done.

Pour chicken and sauce over rice and beans. Serve with potato salad and
fried plantain.

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