COOKING BELIZE: Stew Chicken, Rice & Beans w/ Fried Plantains 🇧🇿

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining flavor.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and still nutritious.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey can be leaner, while thighs are often cheaper than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

Make the ricotta paste by mixing ground anato, allspice, ground cloves, black pepper, dried oregano, salt, and vinegar until thick.

Cut chicken into pieces, leaving the skin on.

Marinate chicken with vinegar, ricotta paste, soy sauce, Worcestershire sauce, cumin, black pepper, oregano, and thyme.

Heat coconut oil in a skillet over medium-high heat and brown the chicken skin side down.

Add chopped onion, garlic, and bell pepper to the skillet and sauté until onions are transparent.

Add leftover marinade and enough water to almost cover the chicken; add bay leaf if desired.

Simmer uncovered for 40 minutes.

In a separate saucepan, combine soaked kidney beans, chopped onion, crushed garlic, and water; bring to a boil.

Boil kidney beans until tender, about 30 minutes, adding salt and additional seasoning as needed.

Add coconut milk to the beans and boil with the lid off to reduce liquid.

Rinse rice and add to the beans once the coconut milk is boiling; cover and simmer until rice is tender.

Prepare plantains by cutting the tips off and slicing lengthwise; fry in coconut oil until caramelized, about 10-15 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level: