Title: Rice and Beans with Stewed Chicken
Categories: Poultry
Yield: 4 Servings

-------------------------------RICE AND BEANS-------------------------------
1 c Red kidney beans
1 c Thick coconut cream
1 Onion; sliced
1 Clove garlic
2 c Rice
Salt and pepper

-------------------------------STEWED CHICKEN-------------------------------
1 Chicken; cut in serving
-pieces
1 ts Salt
1/2 ts White pepper
2 Balls recado (can substitute
-small amount of cayenne and
-paprika)
1 Sliced onion
Hot oil
1 tb Vinegar
1 c Water
2 ts Brown sugar
1 c Water
1 tb Lea & Perrins worchester
-sauce

Here's 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 Glen's MM Recipe Archive,
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