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Meat, Americas

Belizean stewed chicken with rice and beans

Belizean stewed chicken is a dish of chicken thighs rubbed with spices then simmered in a red sauce, served with rice and beans cooked in coconut milk. It serves 4, takes 1 hour 10 minutes, stays easy to make, and costs about €3 per person. The key is letting the rub soak into the chicken ahead of time and keeping the rice on a gentle heat so it doesn't stick.

Heading to Belize with chicken stewed in a fragrant red sauce and rice and beans cooked in coconut milk.

Belizean stewed chicken with rice and beans
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This dish pairs chicken simmered in a red spice paste, paprika, cumin, oregano and chili, with creamy rice and beans cooked in coconut milk. The sauce turns rich and fragrant as it slowly reduces, while the rice picks up a sweet, faintly coconutty flavor that balances the heat of the chicken.

It's a great choice for a Sunday when you have time to let things simmer, or for a weeknight if you made the rub the day before. Kids tend to love the coconut rice, and you can adjust the chili at the table to suit every palate. Mon Chou likes this kind of change of scenery from the usual stew.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Paprikaoften in the pantry 2 tbsp
  • Cuminoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Cider vinegaroften in the pantry 3 tbsp
  • Espelette pepperoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Canned red kidney beansoften in the pantry 400 g
  • Coconut milk 40 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Onion 2
  • Thyme 3 sprigs

The step by step recipe

  1. Mix the paprika, cumin, oregano, vinegar, crushed garlic and chili pepper into a paste, and rub the chicken with it. 15 min

    Do this the day before if you can, that's how the chicken picks up the most flavor.

  2. Brown the chicken in a Dutch oven with the oil, then add the sliced onion. 10 min

    Let the skin get really golden.

  3. Add water halfway up the chicken, cover and simmer until the chicken is tender and the sauce has reduced. 35 min

    Flip the thighs halfway through cooking.

  4. Meanwhile, put the rice, drained beans, coconut milk, thyme, salt and 20 cl of water in a pot and cook covered. 20 min

    Don't lift the lid, the rice cooks in the steam.

  5. Fluff the rice with a fork and serve with the chicken topped with sauce.

    Let the rice rest for five minutes covered, it will be fluffier.

Our tips to get it right

  • Pick bone in chicken thighs with the skin on, it protects the meat during the long simmer and adds flavor to the sauce.
  • Crush the garlic cloves well into the spice paste so they blend in smoothly instead of leaving chunks that can burn during cooking.
  • If the sauce is still too thin at the end, take the lid off for the last ten minutes so it reduces and coats the chicken better.

The variations

  • Swap the chicken thighs for boneless skinless thighs for a faster cook and meat that shreds easily.
  • For a vegetarian version, replace the chicken with chunks of squash or sweet potato simmered in the same spiced sauce.
  • For kids, cut the chili in half and serve extra sauce on the side so everyone can adjust the heat themselves.

What to serve it with

  • A crunchy cabbage slaw
  • Fresh avocado slices
  • A cold limeade

Storage

The chicken and rice keep for 3 days in the fridge in a sealed container, ideally stored separately. The chicken freezes well in its sauce for up to 2 months, though the coconut rice loses a bit of texture after freezing. Reheat gently on the stove or in the oven with a splash of water to keep it from sticking.

Questions about this dish

Can you make the rub ahead of time?

Yes, it's actually best that way. Mix the spice paste and rub the chicken the day before, then let it rest in the fridge overnight. The chicken picks up a lot more flavor than if it's cooked right after rubbing.

Can you substitute the Espelette pepper?

You can use smoked paprika or a pinch of cayenne depending on what you have on hand. The goal is to keep a mild heat that doesn't overpower the other flavors.

Can you make the coconut rice in advance?

It tastes best made right before serving since it loses its creaminess as it cools. If you do need to make it ahead, reheat it gently with a little water or coconut milk to bring back the texture.

What kind of beans should you use?

Canned red kidney beans work perfectly, just drain and rinse them well before adding to the rice. You can also use dried red beans that you've already cooked if you planned ahead.

How long does it take to make a Belizean stewed chicken with rice and beans?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Belizean stewed chicken with rice and beans?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Belizean stewed chicken with rice and beans cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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