Recipe courtesy of Tami Clem

Stewed Chicken

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
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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


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


  1. For the chicken: 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.)
  2. For the rice and beans: 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.
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