Name: Belizean Stew Chicken with Rice and Beans
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Belizean
Ingredients: 2 tbsp achiote paste (recado); 1/2 cup water, for hydrating paste; 1 onion; 1/2 green bell pepper; 2 tbsp cilantro; 8 pieces chicken (drumsticks and thighs); 1 lime; 1/2 tsp black pepper; 1 tsp salt; 1 tsp turmeric; 1 tsp garlic powder; 1/2 tsp dried oregano; 2 tbsp olive oil; 2 cups water, for the stew; 1 cup dry red kidney beans; 5 cups water, for beans; 1 tbsp ground cumin; 2 tsp salt, for beans, divided; 1 tsp black pepper, for beans; 2 cups coconut milk; 2 cups long-grain white rice

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Belizean Stew Chicken with Rice and Beans | CookOS

Ingredients

2 tbsp achiote paste (recado)
1/2 cup water, for hydrating paste
1 onion
1/2 green bell pepper
2 tbsp cilantro
8 pieces chicken (drumsticks and thighs)
1 lime
1/2 tsp black pepper
1 tsp salt
1 tsp turmeric
1 tsp garlic powder
1/2 tsp dried oregano
2 tbsp olive oil
2 cups water, for the stew
1 cup dry red kidney beans
5 cups water, for beans
1 tbsp ground cumin
2 tsp salt, for beans, divided
1 tsp black pepper, for beans
2 cups coconut milk
2 cups long-grain white rice

21 Ingredients

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Instructions

1
In a small glass, combine the achiote paste (recado) with about 1/2 cup of water. Mix with a fork to hydrate and dissolve the paste. Set aside for 10 minutes.
2
While the paste hydrates, chop the onion, green bell pepper, and cilantro.
3
In a large mixing bowl, place the chicken pieces and rub them all over with a halved lime.
4
Season the chicken with black pepper, 1 tsp of salt, turmeric, garlic powder, and oregano. Rub the spices into the chicken.
5
Pour the hydrated achiote paste over the chicken. Add the chopped onion, green pepper, and cilantro. Mix everything thoroughly to coat the chicken.
6
Let the chicken marinate for at least 15 minutes.
7
Heat olive oil in a Dutch oven or large pot over medium heat.
8
Sear the chicken pieces for 5 minutes on the first side, then flip and sear for another 5 minutes on the other side.
9
Cover the pot and let the chicken simmer for 15 minutes.
10
Add 2 cups of water to the bowl with the leftover marinade and swirl to collect all the flavor. Pour this liquid into the pot with the chicken.
11
Scrape any browned bits from the bottom of the pot, cover, and simmer for 30 minutes until the chicken is tender and cooked through.
12
To make the rice and beans, add the dry kidney beans and 5 cups of water to a large pot. Season with cumin, 1 tsp of salt, and 1 tsp of pepper.
13
Cover the pot, bring to a boil, then reduce heat and simmer for 2 hours, or until the beans are tender.
14
Once the beans are cooked, stir in the remaining 1 tsp of salt and the coconut milk.
15
Add the rinsed rice to the pot and stir to combine.
16
Cover the pot and simmer for 30 minutes.
17
Turn off the heat and let the pot sit, still covered, for 5 minutes.
18
Uncover and fluff the rice and beans with a fork. Serve with the stew chicken.

Belizean Stew Chicken with Rice and Beans

Ingredients

21 Ingredients

Instructions

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