Rice and beans with stewed chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red kidney beans |
| 1 | cup | Thick coconut cream |
| 1 | Onion; sliced | |
| 1 | Clove garlic | |
| 2 | cups | Rice |
| Salt and pepper | ||
| 1 | Chicken; cut in serving pieces | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 2 | Balls recado (can substitute small amount of cayenne and paprika) | |
| 1 | Sliced onion | |
| Hot oil | ||
| 1 | tablespoon | Vinegar |
| 1 | cup | Water |
| 2 | teaspoons | Brown sugar |
| 1 | cup | Water |
| 1 | tablespoon | Lea & Perrins worchester sauce |
Directions
RICE AND BEANS
STEWED CHICKEN
Here's a recipe for a popular dish in Belize, Central America: Soak beans overnight in enough water to cover. Boil until tender and whole, adding ½ onion and garlic when almost tender. Add cream and rest of onion and seasonings. Wash rice and add to beans. Cook over gentle heat until liquid is absorbed. Stir gently with fork and add a little water from time to time until rice is cooked.
Stewed Chicken: Cut chicken in serving pieces and season with salt, white pepper, recado, and sliced onion. Brown chicken in hot oil, braise slowly until well browned. Pour off excess fat. Cook over low heat adding vinegar and water. In frying pan brown the brown sugar. Add 1 cup water and Lea & Perrins Worchester sauce. Add to stew and cook until chicken is done.
Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantain.
CAWE@...
(CYNTHIA BENNETT AWE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .