20 Stew chicken with rice and beans from Belize

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.

Dissolve the recado paste in ½ a cup of water.

Rub the chicken with black pepper, salt, turmeric powder, oregano, and garlic powder.

Add the dissolved recado paste and rub it into the chicken.

Add the onion, green pepper, and cilantro to the chicken. Mix it and let it marinate for at least 15 minutes.

In a Dutch oven or a heavy-bottom pot, heat 2 Tbsp of oil on medium heat.

Sear the chicken for 5 minutes, flip the chicken, and sear the other side for 5 minutes.

Move the chicken around, cover the pot, and simmer for 15 minutes.

Move the chicken around and scrape the bottom of the pot. Add the marinade along with 2 cups of water. Cover and simmer for 30 minutes.

In a large pot, add 1 cup of red kidney beans, 1 Tbsp of cumin, 1 tsp of salt, 1 tsp of black pepper, and 5 cups of water. Mix it, cover it, bring to a boil, and simmer for 2 hours.

Add 1 tsp of salt, 2 cups of coconut milk, and 2 cups of rice. Mix it, cover, and simmer for 30 minutes.

Turn off the heat and let it rest with the lid on for 5 minutes. Uncover and fluff with a fork.

Cooking Techniques

Equipment Needed

Spice Level: