| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | c | Red kidney beans |
| 1 | c | Thick coconut cream |
| 1 | Onion, sliced | |
| 1 | Clove garlic | |
| 2 | c | Rice |
| Salt and pepper | ||
| 1 | Chicken, cut in serving | |
| pieces | ||
| 1 | t | Salt |
| 1/2 | t | White pepper |
| 2 | Balls recado, can substitute | |
| small amount of cayenne | ||
| and | ||
| paprika | ||
| 1 | Sliced onion | |
| Hot oil | ||
| 1 | T | Vinegar |
| 1 | c | Water |
| 2 | t | Brown sugar |
| 1 | c | Water |
| 1 | T | Lea & Perrins worchester |
| sauce |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 708
Calories From Fat: 408
Total Fat: 58.3g
Cholesterol: 0mg
Sodium: 775.7mg
Potassium: 1145.8mg
Carbohydrates: 90.9g
Fiber: 4.9g
Sugar: 18.9g
Protein: 4.3g