Rice and Beans with Stewed Chicken

Ingredients

Original recipe makes 4

	1 cThick coconut cream
	1/2 tsWhite pepper
	RICE AND BEANS
	2 Balls recado; (can substitute)
	2 tsBrown sugar
	2 cRice
	1 tsSalt
	1 cRed kidney beans
	Salt and pepper
	STEWED CHICKEN
	Hot oil
	1 Onion; sliced
	1 Garlic
	1 Chicken; cut in serving size pieces
	1 cWater
	1 tbVinegar
	1 onion; Sliced
	1 cWater
	1 tbLea & Perrins worchester

Calories Per Serving: 1122
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Rice and Beans with Stewed Chicken Preparation

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 G Internet, G Internet.