Rice and beans with stewed chicken

4 Servings

Ingredients

Quantity Ingredient
1 cup Red kidney beans
1 cup Thick coconut cream
1 Onion; sliced
1 Clove garlic
2 cups Rice
Salt and pepper
1 Chicken; cut in serving pieces
1 teaspoon Salt
½ teaspoon White pepper
2 Balls recado (can substitute small amount of cayenne and paprika)
1 Sliced onion
Hot oil
1 tablespoon Vinegar
1 cup Water
2 teaspoons Brown sugar
1 cup Water
1 tablespoon Lea & Perrins worchester sauce

Directions

RICE AND BEANS

STEWED CHICKEN

Here's a recipe for a popular dish in Belize, Central America: Soak beans overnight in enough water to cover. Boil until tender and whole, adding ½ onion and garlic when almost tender. Add cream and rest of onion and seasonings. Wash rice and add to beans. Cook over gentle heat until liquid is absorbed. Stir gently with fork and add a little water from time to time until rice is cooked.

Stewed Chicken: Cut chicken in serving pieces and season with salt, white pepper, recado, and sliced onion. Brown chicken in hot oil, braise slowly until well browned. Pour off excess fat. Cook over low heat adding vinegar and water. In frying pan brown the brown sugar. Add 1 cup water and Lea & Perrins Worchester sauce. Add to stew and cook until chicken is done.

Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantain.

CAWE@...

(CYNTHIA BENNETT AWE)

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