Belizean Stew Chicken with Rice and Beans

Ingredients

• 1.8 kg bone-in chicken pieces (thighs and drumsticks)
• 3 tbsp recado rojo (achiote) paste
• 2 tbsp white vinegar
• 5 cloves garlic (3 minced, 2 left whole)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• 1 onion, sliced
• 1 small onion, chopped (for the beans)
• 1 tomato, chopped
• 1 bell pepper, sliced
• 2 cups water
• 1 1/2 cups dried red kidney beans, soaked overnight and drained
• 1 sprig fresh thyme
• 1 can (400 ml) coconut milk
• 3 cups long-grain rice, rinsed
• Fresh cilantro or culantro, for garnish

Before you cook

• Cut the chicken into serving pieces if needed and pat dry.
• Whisk the recado paste, vinegar, minced garlic, cumin, oregano, salt, and black pepper into a smooth marinade.
• Rub the marinade over the chicken, cover, and refrigerate for at least 1 hour (overnight gives the deepest color and flavor).
• Slice the first onion, chop the tomato, and slice the bell pepper.
• Chop the second onion for the beans and rinse the soaked kidney beans.

Steps

1. Heat the vegetable oil in a large heavy pot over medium heat.
2. Sprinkle in the brown sugar and swirl the pot until it melts and turns a deep caramel brown.
3. Add the marinated chicken pieces and sear on all sides until browned, about 5 minutes.
4. Scatter the sliced onion, tomato, and bell pepper over the chicken.
5. Pour in 2 cups of water and scrape up any browned bits from the bottom of the pot.
6. Cover the pot, lower the heat, and simmer for 45 minutes, stirring every so often.
7. Remove the lid and simmer for another 15 minutes, until the sauce is thick and dark and the chicken is fork-tender, then take the pot off the heat.
8. In a second pot, combine the drained kidney beans, the 2 whole garlic cloves, and enough water to cover by 2 inches.
9. Bring the beans to a boil, then lower the heat and simmer until tender, about 45 minutes, topping up water if the pot runs dry.
10. Stir the chopped onion, thyme, and a pinch of salt and pepper into the beans.
11. Pour in the coconut milk and bring the pot back to a rolling boil.
12. Stir in the rinsed rice, cover the pot, and reduce the heat to low.
13. Cook for 20 minutes without lifting the lid, then check that the rice is tender and the liquid is absorbed.
14. Fluff the rice and beans with a fork and serve alongside the stew chicken and its sauce, garnished with cilantro.