Wednesday, May 30, 2012

Belizian Stew Chicken with Rice n Beans

There is something about eating Belizian cuisine, it has to be in Belize to taste right. Sounds strange doesn't it? You can make the same dish here in Canada but I think it needs the salty ocean water nearby for it to taste perfect!

This is a dish that is popular in Belize and you will find it in just about every restaurant in the country. I was born there and spent the first few years of my life living there but moved when I was young. But this is a dish that kind of follows you where ever you go, lol.  You will typically get this served with creamy coleslaw or potato salad, sometimes both.

For those of you that are not familiar with Recado, it's a paste made out of achiote seeds, you should be able to find it in any Mexican import store. It's brick red in colour and is like a thick paste. You dissolve it in hot water before adding to your pot. If you're lucky (like I was) and can get some that was made by one of the Natives you're in for the best stuff.

Stewed Chicken

2 tbsp oil
1 chicken, cut and rinsed
1 small onion, chopped
1 medium tomato, chopped
1 bell pepper, chopped
dash of soy sauce
1 tsp Season All (not usually found in Canada, you can use seasoning salt)
salt and black pepper to taste
1/2 tsp garlic powder
1 tbsp Ricado (achiote paste)

Heat the oil in a large pot, add the onion. Fry for a few minutes and than add the chicken pieces. Continue to brown the chicken for a few more minutes. Add the tomato and bell pepper and let this brown for another 5-10 minutes. Meanwhile dissolve the Ricado in about 1/2 cup hot water, add to the chicken along with the remaining ingredients. Now add just enough water to barely cover the chicken. Allow this to gently stew for about an hour. You want enough sauce in the pot when the chicken is done to use as a sauce to pour over your rice.

While the chicken is cook the rice.

Rice n Beans

1 1/2 cups white rice
1 tbsp coconut oil
3 cups water
3 tsp coconut milk powder (or replace the water with coconut milk)
1 cup stewed beans (I sometimes use half a can kidney beans drained if I'm in a time crunch)
1 tsp salt, or to taste
1 strip bacon (optional but it gives it a little extra taste, I only use bacon if I have it in the house)

Fry the rice in the oil in a large pot for about 10 minutes. Mix the water and the coconut powder, add to the rice. Add the beans, salt and bacon. Cover and simmer on low for however long your package of rice states. Fluff up the rice and than cover while you wait for the chicken to be done. Use the sauce from the chicken over your rice.

Hope you enjoy!

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