Belizean stew chicken with rice and beans
This is comfort food at its best. Belizean stew chicken with rice and beans. All you need is cold beers to have with it!
Rice and beans
Stew chicken
  1. Place the chicken pieces into a bowl and pour over the lime juice. Dissolve the achiote in the 60 ml of water, pour over the chicken, add the garlic, salt and pepper and toss well to coat. Cover and refrigerate overnight.
  2. The following day, take the chicken out of the fridge and dust each piece with the flour, reserving the marinade.
  3. Heat a large saucepan over medium-high heat and pour in the oil. Brown the chicken on both sides in the oil, a few pieces at a time, then set the chicken aside. It the pan you’ve just used, toss in the chopped onion, capsicum and chopped coriander roots. Stir it around frequently for 5 minutes, scraping off any browned bits on the bottom of the pan from the chicken.
  4. Stir through the cumin and bay leaf. Return the browned chicken to the saucepan, add the salsa, 700 ml water and crushed chicken bouillons.
  5. Bring to the boil, then reduce to a simmer, covering the pot almost completely with a lid. Cook for 45 minutes, check for seasoning, then turn off and set aside until ready to eat.
Rice and beans
  1. Soak the beans in water overnight.
  2. Drain the beans and put them into a large saucepan with the pancetta, garlic, onion and 900 ml water. Bring to the boil and reduce to a simmer. Cover with a lid and cook for 18-20 minutes until tender.
  3. Add the coconut milk, pepper, salt and thyme and allow to simmer for 5 minutes. Add the rice, stir well, cover and simmer very gently on low heat until the water is absorbed (about 25 minutes). Give the rice a stir from time to time to stop it sticking to the bottom. Add a little water, if needed.
Recipe Notes

Both the Stew chicken and Rice and beans need to be started one day before.