My Modernized Belizean Stewed Chicken with Rice and Beans

A while back I wrote about my goal of finding the best stewed chicken with rice in beans while visiting Belize.  I didn’t just want to eat the best there; I wanted to know how to make it at home.  I included some very cryptic recipe notes that I got from Tosh (our driver from Belize City to San Ignacio) in that post.

This weekend was my first attempt.  While I appreciated the ‘recipe’ I got from Tosh, I couldn’t help but wonder what it would come out like if I modernized it a bit.  So, I used my slow cooker and rice cooker.  The results were pretty darn good (even if I have to say so myself).

Slow Cooker Belizean Stewed Chicken

My Belizean Stewed ChickenHere is my recipe, gleaned from the cryptic notes I took from Tosh.

Ingredients:

  • 2 Pounds of Chicken (I took the skin off and left the bones in, but go with your preference)
  • 2-4 Tablespoon Ricado (can’t find it…check out the notes in my previous post how to make something similar)
  • 1 Medium Onion
  • Olive Oil to Cover Bottom of Skillet
  • Salt and Pepper to Taste
  • 12-16 Ounces of Chicken Stock/Broth
  • Water (more chicken stock/broth would probably work…I just didn’t have any more)

Instructions:

  • Heat 1/2 of the Ricado and the Olive Oil in skillet (I was hoping the Ricado would melt into the oil…it didn’t, but it still works).
  • Add chicken to oil and brown.
  • Add chicken stock/broth and remainder of Ricado into slow cooker.
  • Once browned move chicken from skillet to slow cooker.
  • Add chopped onion to skillet and cook until just past translucent (or longer).
  • Move onions and pan drippings to slow cooker.
  • Add other 1/2 or Ricado to slow cooker.
  • Add water to barely cover chicken.
  • Sprinkle with salt and pepper.
  • Leave in slow cooker on low for at least six hours (or until chicken falls from bones).

Rice Cooker Belizean Rice and Beans

My Belizean Rice and BeansI took some liberties with the rice on this recipe.

Ingredients:

  • 1 Pound of Rice
  • 1/2 Package of Coconut Powder
  • 14 Ounce of Black Beans (Kidney or Red should work too)
  • Water According to Rice Cooker Instructions

Instructions:

  • Add rice, water, and coconut powder to rice cooker.
  • Follow rice cooker instructions.
  • Once rice is done, add black Beans (note:  add the entire can…do not drain and wash beans…bean juices add flavor).

My Dinner

My Dinner PlateI also made shrimp ceviche and coleslaw (it seemed like coleslaw or potato salad was the side dish of choice in Belize).

I know my recipes are not perfect, but they’re certainly good enough to bring back memories.  I’m not sure I want to be able to make Belizean Stewed Chicken with Rice and Beans perfectly.  It just gives me another excuse to visit Belize again…I can’t wait!

2 thoughts on “My Modernized Belizean Stewed Chicken with Rice and Beans

  1. Pingback: Stewed Chicken with Rice and Beans in Belize | Travel, Photography, and Other Fun Adventures

  2. Pingback: Stewed Chicken with Rice and Beans in Belize « Travel, Photography, and Other Fun Adventures

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