Recipe courtesy of Tami Clem
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min

Ingredients

RICE & BEANS:

Directions

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.)

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Stewed Chicken

Recipe courtesy of Deborah Fewell

Stewed Chicken

Recipe courtesy of Deborah Fewell

Stewed Chicken With Andouille

Stewed Chicken With Andouille

Recipe courtesy of Food Network Kitchen

Browned Stewed Chicken

Recipe courtesy of Cheryl Smith

Peruvian Stewed Chicken

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Stewfato: Stewed Chicken

Recipe courtesy of Alan Gradei

Browse Reviews By Keyword

          Latest Stories