STEW CHICKEN WITH RICE AND BEANS Recipe from BELIZE - Cooking with Kids

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans offer similar texture and flavor, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is more budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable than breasts.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is typically less expensive.

Grind annatto seeds, oregano, cumin seeds, coriander seeds, cloves, and black peppercorns together in a spice grinder.

In a mortar and pestle, crush garlic cloves with salt until well crushed.

Add spices into mortar and continue to crush, mixing well. Moisten with white vinegar and orange juice to turn into a paste.

Once it achieves the right texture, roll the mixture into balls. Put in an airtight container and let them dry overnight.

Wash chicken with lemon juice and water. Pat dry.

Rehydrate recado with a little white vinegar.

Add chicken to a big bowl. Add recado, 1 tsp white vinegar, garlic, oregano, soy sauce, worcestershire sauce, black pepper, cumin, and thyme. Rub into chicken.

Let marinate for 30 minutes or more in the refrigerator.

Heat coconut oil in a large pot at medium high heat.

Brown chicken without moving. About 5-7 minutes per side.

Add onions, garlic, green peppers, cilantro, chicken marinade, and enough water to just barely cover the chicken. Bring to boil, stir, lower heat, and cover. Simmer for 45-60 minutes.

Soak dried beans in water overnight (at least 6 hours). Drain.

Heat 1.5 tbsp coconut oil over medium low heat.

Add drained beans, cumin, thyme, bay leaf, chopped garlic, cilantro, and water. Boil and then lower to a simmer. Stir, cover, and let simmer for about 20 minutes.

Mix in one chopped onion and stir. Add water if needed. Let simmer for another 45-60 minutes or until tender. Stir regularly to prevent burning.

When beans are cooked, set aside.

In a separate pot, heat the other 1.5 tbsp of coconut oil over medium heat.

Add the other onion, minced garlic and stir. Cook for a few minutes until onions are translucent. Add thyme sprigs and stewed beans.

Mix all together. Season with salt and pepper.

Add rice. Mix well and cook for no more than a minute.

Add coconut milk and 1 cup of water. Bring to boil, then simmer and cover.

Cook for 15 minutes or until all the liquid has been absorbed by the rice. Let rest and then fluff.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary