Ingredients
- 1 (4 pound) chicken cut into pieces
- Salt and pepper, to taste
- 1 1/2 tablespoons dried thyme
- 2 cloves garlic, finely chopped or 1 tablespoon garlic powder
- 2 tablespoons oil
- 2 tablespoons flour, mixed with 2 tablespoons water
- 1 small yellow onion, chopped
Directions
Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
RICE & BEANS:
- 1 pound dried red beans
- 1 tablespoon dried thyme
- 1/4 cup chopped yellow onion
- 2 cloves garlic, finely chopped
- 1 tablespoon black pepper
- 2 tablespoons salt
- 1 (6-ounce) can coconut milk
- 2 pounds white rice
Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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By tonyt_12850389
CIncinnati, 75
on May 05, 2010
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This recipe is way off. To much rice, to much salt, to much pepper, not enough liquid for the beans and rice.
By Colly's Daughter
Powder Springs, GA
on March 02, 2010
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the gravy didn't come together like it should so i had to throw it out and redo without the chicken/ it needed far more water than prescribed.
By Spideywomanrg2010
Milton, FL
on August 21, 2009
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I agree with Anonymous 9-21-04 about recado and vinegar flavoring in the stew. My dad's from Belize, he brought back red ricado from Belize after visiting there. He also brought with him the black recado, too. I live in the Dixieland where Paula and Emeril dominates, and I'm so grateful that there are some Latin stores in the country and the city where I was living because they sell achiote paste and ground achiote. It's cheaper buying spices and herbs from Mexican stores, than from Wal-mart. Achiote paste, Red ricado, recado are Mayan/Aztec spice and they smell wonderful. Great with masa preparada to make salbutas, another Belizean dish. Without red recado and vinegar, it's not Belizean. Even my husband, who is a Dixie born, asked where the red stuff is when I cooked the chicken stew without it. Not even paprika cut it close. And ah, don't forget the fried plantains...they are positively sinful with recado soaked chicken stew with the Italian vegs (tomato, onion, green pepper topped on white rice for beginners (or Haitian bean and rice, a bit spicy than Belizean bean and rice, for West Indian Creoles or Rice and Bean with coconut milk for true Belizeans.
Read all 7 reviews