Rice and Beans with Stewed Chicken

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Rice and Beans with Stewed Chicken Ingredients

RICE AND BEANS	1/2 ts White pepper
1 c Red kidney beans	2 Balls recado (can substitute
1 c Thick coconut cream	1 Sliced onion
1 Onion; sliced	Hot oil
1 Clove garlic	1 tb Vinegar
2 c Rice	1 c Water
Salt and pepper	2 ts Brown sugar
STEWED CHICKEN	1 c Water
1 Chicken; cut in serving	1 tb Lea & Perrins worchester
1 ts Salt

Instructions for Rice and Beans with Stewed Chicken

Heres a recipe for a popular dish in Belize, Central America: Soak beans overnight in enough water to cover. Boil until tender and whole, adding 1/2 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@TRENTU.CA (CYNTHIA BENNETT AWE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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