About 5 years ago, I traveled on an amazing journey around Belize in Central America. It was one of the best experiences; enjoying the crystal clear waters, white sand beaches, fantastic snorkeling and fishing, and seeing howler monkeys and ancient Mayan temples in the jungle. I even crossed the border into Guatemala to see Tikal, the remains of one of the largest ancient Mayan cities dating back to between 200 and 900 AD. At least once a year since, I’ve made this traditional Belize meal as a way of reminiscing until I someday get to go back.
While it is a little timely, the whole process takes about an hour and a half including prep time, it is well worth the reward. The chicken is slightly spicy and extremely tender so that it falls off the bone and the rice and beans are sweetened by the coconut cream but still add a bit of saltiness to the dish. I don’t make any other sides with this because believe me it is a lot to eat and very filling. However, if it was more than just myself I might add a nice side salad or potato salad to the meal.
I have used skinless and skin-on chicken and prefer a slightly trimmed-up skin-on piece for this dish. Also, dark meat comes out best, however in Belize they use a whole chicken cut up so all parts are used. I’m glad I could share this special meal with all of you now. Here’s my Belize stewed chicken:
2. Boil beans until tender for about an hour adding 1/2 the sliced onions and 2 cloves of garlic during the last 15 minutes.
3. Add the coconut cream, cook another 5 minutes uncovered on medium and season accordingly with salt and pepper.
4. Rinse rice then add to pot of beans. Cook gently for 20 minutes or until liquid is absorbed. Check rice for doneness.
For the Chicken:
1. Pour the lime juice over the chicken pieces then rub the recado (or substitute spices) , 1 tsp salt, and 1 tsp white pepper over the chicken.
2. Over medium heat, warm 1 tbsp vegetable oil in a large sauté pan, then add the chicken pieces and braise them slowly for about 10 minutes. Add 1/2 the sliced onions to the partly browned chicken and cook for 3-5 minutes on medium-low.
3. Pour off excess fat and add the vinegar and 1 cup water, and let simmer 5 minutes.
4. Meanwhile, in a frying pan, brown the sugar on medium heat for about 3 minutes. Then add in 1 cup of water and Worcestershire Sauce, and cook over medium for 2 minutes. Add this to the chicken pan and let stew for 1 hour to 1 hour 30 minutes.
5. Pour chicken and sauce over rice and beans. Put a slice of lime on each plate for extra squeezing flavor. In Belize they serve this with some type of coleslaw, pasta, potato salad or fried plantains.
(1 votes, average: 3.00 out of 5)
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4 Responses to Belizean Stewed Chicken with Rice and Beans
Thanks for the question Mandy! I usually do about a pound and a half of whatever chicken parts I have in the fridge. So for two pounds of meat you may want to increase the coconut milk to another half or 1/3 of a can.
I ended up guessing and turns out I guessed right 🙂 I did four legs and three thighs and it came out perfect. I have been to Belize a couple times and have always LOVED the stewed chicken. This recipe is wonderful and very easy! And come to find out that it is even better the second day. Thank you for sharing.
Hi! I’m an educator, mom, and wife, from the Bay Area. I’m learning how to be a better cook, one recipe at a time. I started this blog 10 years ago to inspire me to try new recipes and techniques and share it all with you.
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How much Chicken should I use for the Belizean stewed chicken recipe? It doesn’t say. I bought a pound of thighs and a pound of legs.
THank you,
Mandy
Thanks for the question Mandy! I usually do about a pound and a half of whatever chicken parts I have in the fridge. So for two pounds of meat you may want to increase the coconut milk to another half or 1/3 of a can.
I ended up guessing and turns out I guessed right 🙂 I did four legs and three thighs and it came out perfect. I have been to Belize a couple times and have always LOVED the stewed chicken. This recipe is wonderful and very easy! And come to find out that it is even better the second day. Thank you for sharing.
Wonderful Mandy! They really do make the most delicious stewed chicken.