Stewed Chicken with Rice and Beans
The Quirky Foodster Team
Ingredients
- Chicken pieces, skin on — 1.5 kg (3 lb)
- Recado rojo (achiote seasoning paste) — 30 g (2 tbsp)
- Lime juice — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Green bell pepper, sliced — 1
- Garlic cloves, minced — 4
- Fresh thyme — 2 sprigs
- Ground black pepper — 1 tsp
- Chicken stock — 500 ml (2 cups)
- Long-grain rice — 400 g (2 cups)
- Cooked red kidney beans, with 250ml (1 cup) of their liquid — 400 g (14 oz)
- Coconut milk — 400 ml (14 oz)
- Salt, plus more to taste — 1 tsp
Method
- Rub the chicken pieces with recado rojo, lime juice and a pinch of salt. Marinate for at least 1 hour, or overnight in the fridge.
- Heat the oil in a large pot over medium-high heat. Brown the chicken pieces on all sides, about 8 minutes, then remove and set aside.
- In the same pot, soften the onion and bell pepper for 4 minutes. Add the garlic and thyme and cook for 1 minute more.
- Return the chicken to the pot, add the black pepper and chicken stock, and bring to a simmer. Cover and cook on low heat for 35-40 minutes until the chicken is tender and the sauce has thickened. Season with salt to taste.
- Meanwhile, combine the rice, kidney beans with their liquid, coconut milk and 1 tsp salt in a saucepan. Add water if needed so the total liquid is about double the volume of rice.
- Bring to a boil, stir once, then reduce to the lowest heat, cover tightly, and cook for 18-20 minutes until the rice is tender and liquid absorbed. Rest, covered, for 5 minutes, then fluff with a fork.
- Serve the stewed chicken generously spooned over the rice and beans.
Introduction: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served over rice cooked with red kidney beans and coconut milk.
Cultural Background: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served over rice cooked with red kidney beans and coconut milk. It appears at Sunday lunch tables, church gatherings and celebrations across every ethnic community in Belize, a rare dish that truly unites the country’s diverse culinary traditions.
Tips: Browning the chicken well before stewing builds essential depth of flavour into the gravy. Do not lift the rice lid while it cooks; steam trapped inside is what fully cooks the grains.
Variations: A vegetarian version replaces the chicken with stewed jackfruit or mixed vegetables simmered in the same recado-based gravy. For extra heat, add a whole scotch bonnet pepper to the stew, removing it before serving.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water or stock, stirring occasionally, until piping hot.
Nutrition: Approx. 590 kcal, 34g protein, 24g fat, 58g carbohydrate per serving
FAQs:
Q: What is recado rojo?
A: It’s an achiote-based seasoning paste, earthy and slightly tangy, sold as a block or paste in Central American grocers; it can also be made at home from ground annatto seed, garlic, vinegar and spices.
Q: Can I use brown rice?
A: Yes, but increase the liquid by about 20% and the cooking time to roughly 35-40 minutes.
- Chicken pieces, skin on — 1.5 kg (3 lb)
- Recado rojo (achiote seasoning paste) — 30 g (2 tbsp)
- Lime juice — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Green bell pepper, sliced — 1
- Garlic cloves, minced — 4
- Fresh thyme — 2 sprigs
- Ground black pepper — 1 tsp
- Chicken stock — 500 ml (2 cups)
- Long-grain rice — 400 g (2 cups)
- Cooked red kidney beans, with 250ml (1 cup) of their liquid — 400 g (14 oz)
- Coconut milk — 400 ml (14 oz)
- Salt, plus more to taste — 1 tsp
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