Belizean Coconut Rice and Beans with Spiced Chicken

Ingredients

• For the spiced chicken: For the spiced chicken:
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• For the coconut rice and beans: For the coconut rice and beans:
• 1 cup long-grain white rice 1 cup long-grain white rice
• 1 cup kidney beans, cooked or canned 1 cup kidney beans, cooked or canned
• 1 cup coconut milk 1 cup coconut milk
• 1 cup water 1 cup water
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• Salt, to taste Salt, to taste
• For garnish: For garnish:
• Fresh cilantro leaves Fresh cilantro leaves
• Pickled onions Pickled onions

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, paprika, cumin, oregano, chili powder, salt, and pepper. Rub the spice mixture all over the chicken thighs and let them marinate for at least 30 minutes.
2. 2.
   Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the tomato sauce, water, and season with salt. Bring the mixture to a simmer.
5. 5.
   Return the chicken thighs to the skillet, cover, and let it simmer for about 30 minutes or until the chicken is cooked through and tender.
6. 6.
   Meanwhile, rinse the rice under cold water until the water runs clear. Drain well.
7. 7.
   In a separate pot, heat vegetable oil over medium heat. Add the diced onion and minced garlic, sauté until fragrant.
8. 8.
   Add the rice, kidney beans, coconut milk, water, thyme leaves, and salt. Stir well to combine.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
10. 10.
    Fluff the rice with a fork and remove from heat.
11. 11.
    Serve the Coconut Rice and Beans with the Spiced Chicken, garnished with fresh cilantro leaves and accompanied by pickled onions.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Kidney beans — If using canned kidney beans, rinse them thoroughly under cold water to remove excess sodium.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spiced chicken marinade.
• If you prefer boneless chicken, you can use boneless chicken thighs or chicken breast instead.
• To make the dish more colorful, add diced bell peppers or carrots to the tomato sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with a side of fresh lime wedges for an extra burst of citrus flavor.

Serving advice

Serve the Coconut Rice and Beans with Spiced Chicken as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a squeeze of lime juice and a side of warm corn tortillas.

Presentation advice

Arrange the Coconut Rice and Beans on a platter, placing the spiced chicken thighs on top. Garnish with fresh cilantro leaves and serve with a side of pickled onions for an added pop of color and tanginess.