Belizean Rice And Beans And Stewed Chicken Recipe 455 Recipes

BELIZEAN RICE AND BEANS

Steps:

• Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.
• Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.

BELIZEAN RICE AND BEANS AND STEWED CHICKEN* RECIPE - (4.5/5)

Steps:

• CHICKEN: To season with recado, get the palms of your hands wet with a bit of oil or chicken fat, then place a ball of recado in your palms and rub it around until it forms a paste which you then wipe on the chicken. You do not need a lot of recado. A thin rub will do the job. Cut chicken in serving pieces and place on a cookie sheet and season with salt, white pepper, recado and sliced onion. Brown chicken in hot oil until well browned. Pour off excess fat. Cook over low heat, adding vinegar and water. In a small frying pan, brown the cane sugar. Add 1 cup water and Worcestershire sauce while deglazing the bottom of a pan with a wooden spoon (stir the bits of sugar off the off the bottom). Add sugar and Worcester sauce mixture to the stew and cook until chicken is done. RICE AND BEANS: Soak beans overnight in enough water to cover. Boil beans covered until tender and whole, about 1 and a half hours, adding 1/2 onion and garlic when almost tender. Add coconut cream and the rest of the onion along with the salt and pepper. Wash the rice and add to beans. Cook over gentle heat until liquid is absorbed, about 20 minutes. Stir gently with fork and add a little water from time to time until rice is cooked. If the bottom scorches, carefully finish cooking without stirring up the bottom, adding water from time to time if needed. In Belize they call the burnt bottom "Rice Bun" and it is good to eat. Just do not stir it through the rice. You can thicken the gravy with 3 tsp corn starch in about 1/2 cup of cold water then simmer for 5 to 10 minutes till it thickens. To Serve: Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantains.

STEW CHICKEN (BELIZE)

Steps:

• Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
• Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
• Chop the onion, pepper and garlic and set aside.
• Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
• Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
• Add the onions, peppers and garlic. Saute until the onions are translucent.
• Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.

BELIZEAN TRADITIONAL BEANS AND RICE

Steps:

• Soften beans (soak first) with garlic.
• Boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender.
• Add the milk, onion and seasonings.
• Wash rice, then add to the beans.
• Cook over gentle heat until liquid is absorbed.
• Stir gently with a fork, and add a little water from time to time until rice is cooked.
• Serve hot with a meat dish.
• (Some favorite meat dishes with rice and beans are: stuffed baked chicken, stew chicken, stew fish, fried fish or meat balls).