Best Belizean Stewed Chicken Recipes

BELIZEAN RICE AND BEANS AND STEWED CHICKEN* RECIPE - (4.5/5)

Steps:

• CHICKEN: To season with recado, get the palms of your hands wet with a bit of oil or chicken fat, then place a ball of recado in your palms and rub it around until it forms a paste which you then wipe on the chicken. You do not need a lot of recado. A thin rub will do the job. Cut chicken in serving pieces and place on a cookie sheet and season with salt, white pepper, recado and sliced onion. Brown chicken in hot oil until well browned. Pour off excess fat. Cook over low heat, adding vinegar and water. In a small frying pan, brown the cane sugar. Add 1 cup water and Worcestershire sauce while deglazing the bottom of a pan with a wooden spoon (stir the bits of sugar off the off the bottom). Add sugar and Worcester sauce mixture to the stew and cook until chicken is done. RICE AND BEANS: Soak beans overnight in enough water to cover. Boil beans covered until tender and whole, about 1 and a half hours, adding 1/2 onion and garlic when almost tender. Add coconut cream and the rest of the onion along with the salt and pepper. Wash the rice and add to beans. Cook over gentle heat until liquid is absorbed, about 20 minutes. Stir gently with fork and add a little water from time to time until rice is cooked. If the bottom scorches, carefully finish cooking without stirring up the bottom, adding water from time to time if needed. In Belize they call the burnt bottom "Rice Bun" and it is good to eat. Just do not stir it through the rice. You can thicken the gravy with 3 tsp corn starch in about 1/2 cup of cold water then simmer for 5 to 10 minutes till it thickens. To Serve: Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantains.

BELIZEAN STEWED CHICKEN

Steps:

• Cook bacon in large skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels; set aside.
• Stir dressing into reserved drippings; cook 1 min. Add chicken pieces; cook 5 min. on each side or until browned on both sides. Add onions. Reduce heat to medium-low; cover. Cook 20 min. or until chicken is cooked through (170°F).
• Transfer chicken from skillet to serving dish; cover to keep warm. Add cream cheese to skillet; cook until cream cheese is melted and sauce is well blended, stirring constantly. Serve chicken over the rice; top with sauce.