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Belizean Stewed Chicken with Rice and Peas
A flavorful and comforting Belizean staple, this dish features tender chicken pieces slow-cooked in a rich, savory gravy, often served alongside fragrant rice and peas.
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- 3 lbs Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 2 tbsp Vegetable oil
- 1 large Onion(chopped)
- 1 medium Bell pepper(chopped (any color))
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 2 cups Chicken broth
- 1 tbsp All-purpose seasoning
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 3 stalks Scallions(chopped, for garnish)
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 2 cups Rice(long-grain white rice)
- 1 can (15 oz) Kidney beans(rinsed and drained, or 1 cup dried beans soaked overnight and cooked)
- 1 cup Coconut milk(full-fat)
- 1.5 cups Water
- 1 tsp Thyme(dried)
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- 1
Season chicken pieces generously with salt, pepper, and all-purpose seasoning. Let sit for at least 15 minutes.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces on all sides until golden brown. Remove chicken and set aside.
- 3
Add chopped onion and bell pepper to the pot. Sauté until softened, about 5-7 minutes.
- 4
Stir in minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- 5
Return chicken to the pot. Pour in chicken broth and add thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is tender and cooked through.
- 6
While the chicken is stewing, prepare the rice and peas. In a separate pot, combine rinsed rice, kidney beans, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until liquid is absorbed and rice is tender.
- 7
Once chicken is cooked, taste the stew and adjust seasoning with salt and pepper if needed. The sauce should be slightly thickened. If too thin, simmer uncovered for a few more minutes.
- 8
Serve the stewed chicken over the rice and peas. Garnish with chopped scallions and cilantro.
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- âFor a deeper flavor, marinate the chicken for at least 30 minutes or overnight.
- âIf using dried beans, ensure they are soaked overnight and cooked until tender before adding to the rice mixture.
- âAdjust the amount of liquid for the rice and peas based on your preferred consistency.
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- Add a scotch bonnet pepper (whole or finely chopped) for a spicy kick.
- Incorporate other vegetables like carrots or potatoes into the stew.