Rice and beans with stewed chicken
Belize’s everyday meal: rice cooked with red beans and coconut milk, served with chicken stewed in recado rojo, potato salad and fried plantain.
Ingredients
- 300 g rice
- 250 g cooked red beans
- 400 ml coconut milk
- 2 onions
- 3 garlic cloves
- Thyme and salt
- 1 kg chicken thighs
- 1 tablespoon of annatto paste (recado rojo)
- 1 tablespoon of Worcestershire sauce
- 1 pepper
- Oil and a tablespoon of sugar
How to make it at home
- Marinate the chicken with the annatto paste, Worcestershire sauce, a garlic clove and salt for at least 30 minutes.
- Caramelise the sugar in a little oil, brown the chicken, add one onion and the pepper in strips and a glass of water, and stew for 40 minutes.
- Meanwhile, fry the other onion with the garlic, add the beans with their liquid, the coconut milk and the thyme, and bring to the boil.
- Add the washed rice, season with salt, cover and cook over a low heat for 20 minutes, until it absorbs the liquid.
- Serve the rice with the chicken and its sauce.
The trick: In Belize there’s always potato salad and fried ripe plantain on the side.