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Ingredientes
- 1 c. Red kidney beans
- 1 c. Thick coconut cream
- 1 x Onion, sliced
- 1 x Clove garlic
- 2 c. Rice
- Â Â Salt and pepper
- 1 x Chicken, cut in serving pcs
- 1 tsp Salt
- 1/2 tsp White pepper
- 2 x Balls recado (can substitute small amount of cayenne and paprika)
- 1 x Sliced onion
- Â Â Warm oil
- 1 Tbsp. Vinegar
- 1 c. Water
- 2 tsp Brown sugar
- 1 c. Water
- 1 Tbsp. Lea & Perrins worchester sauce
Direcciones
- Here's a recipe for a popular dish in Belize, Central America:
- Soak beans overnight in sufficient water to cover. Boil till tender and whole, adding 1/2 onion and garlic when almost tender. Add in cream and rest of onion and seasonings. Wash rice and add in to beans. Cook over gentle heat till liquid is absorbed. Stir gently with fork and add in a little water from time to time till rice is cooked.
- Stewed Chicken: Cut chicken in serving pcs and season with salt, white pepper, recado, and sliced onion. Brown chicken in warm oil, braise slowly till well browned. Pour off excess fat. Cook over low heat adding vinegar and water. In frying pan brown the brown sugar. Add in 1 c. water and Lea & Perrins Worchester sauce. Add in to stew and cook till chicken is done.
- Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantain.
- (CYNTHIA BENNETT AWE)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 718g | |
| Recipe makes 4 servings | |
| Calories 1350 | |
| Calories from Fat 529 | 39% |
| Total Fat 59.57g | 74% |
| Saturated Fat 25.02g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1067mg | 44% |
| Potassium 1033mg | 30% |
| Total Carbs 130.05g | 35% |
| Dietary Fiber 5.7g | 19% |
| Sugars 43.51g | 29% |
| Protein 68.78g | 110% |
