Belizean Stewed Chicken with Rice and Beans

Ingredients

• 3 lb bone-in chicken pieces (thighs and drumsticks)
• 2 tablespoons red recado (achiote) paste
• 2 tablespoons white vinegar
• 5 garlic cloves, minced, divided
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 1 onion, sliced, plus 1 small onion diced
• 1 bell pepper, sliced
• 1 tomato, diced
• 2 cups chicken broth
• 2 sprigs fresh thyme, divided
• 1 cup dried red kidney beans, soaked overnight (or two 15 oz cans, drained)
• 2 cups long-grain rice
• 1 can (13.5 oz) coconut milk

Before you cook

• Drain the beans that were soaked overnight (skip this if using canned beans).
• Mix the recado paste with the vinegar, 3 minced garlic cloves, cumin, oregano, half the salt, and half the pepper in a bowl to make the marinade.
• Rub the marinade all over the chicken pieces.
• Cover and marinate the chicken in the refrigerator for at least 2 hours.
• Slice the onion and bell pepper.
• Dice the tomato and the small onion.

Steps

1. Put the soaked beans in a pot with fresh water to cover by 2 inches.
2. Bring the beans to a boil, then reduce to a simmer and cook for 45 minutes, or until tender.
3. Drain the beans, reserving 2 cups of the cooking liquid.
4. Heat the vegetable oil in a heavy pot over medium heat.
5. Sprinkle the brown sugar into the hot oil.
6. Let the sugar melt and darken to a deep brown, watching closely so it doesn't burn.
7. Add the marinated chicken pieces to the pot immediately.
8. Brown the chicken on all sides in the darkened sugar, about 8 minutes total.
9. Add the sliced onion, sliced bell pepper, and diced tomato to the pot.
10. Cook for 3 minutes, stirring.
11. Pour in the chicken broth and add 1 sprig of thyme.
12. Bring to a simmer, cover, and cook for 40 minutes, or until the chicken is tender.
13. Uncover and simmer for 10 more minutes to thicken the sauce.
14. Set the stewed chicken aside off the heat.
15. Combine the cooked beans, the reserved bean liquid, the coconut milk, the diced onion, the remaining 2 minced garlic cloves, the remaining thyme sprig, and the remaining salt in a separate pot.
16. Bring the bean mixture to a boil.
17. Stir in the rice.
18. Return to a boil, then cover and reduce the heat to low.
19. Cook for 20 minutes without lifting the lid.
20. Remove from the heat and let the rice and beans rest, covered, for 10 minutes.
21. Fluff the rice and beans with a fork.
22. Serve the stewed chicken over the coconut rice and beans.