Recipe - Rice And Beans With Stewed Chicken

RICE AND BEANS
1 cup Red kidney beans
1 cup Thick coconut cream
1 Onion; cut or sliced up
1 Clove garlic
2 cup Rice
Salt and pepper

STEWED CHICKEN
1 Chicken; cut in serving
pieces
1 teaspoon Salt
One half teaspoon White pepper
2 Balls recado (can substitute
small amount of cayenne and
paprika)
1 Sliced onion
Hot oil
1 tablespoon Vinegar
1 cup Water
2 teaspoon Brown sugar
1 cup Water
1 tablespoon 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 One half 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 cut or sliced up 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)

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