Okinawan Rice and Beans with Braised Chicken

Ingredients

In this adaptation of Belizean Rice and Beans with Stewed Chicken to Okinawan cuisine, we have made a few modifications to suit the flavors and ingredients commonly found in Okinawa. Instead of using the traditional Belizean red kidney beans, we have substituted them with Okinawan black beans, which have a similar texture and flavor profile. Additionally, we have incorporated Okinawan spices and seasonings, such as ginger and soy sauce, to infuse the dish with the distinct flavors of Okinawan cuisine. We alse have the original recipe for Belizean Rice and Beans with Stewed Chicken, so you can check it out.

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 1 cup (200g) Okinawan black beans, soaked overnight 1 cup (200g) Okinawan black beans, soaked overnight
• 4 chicken thighs 4 chicken thighs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as cilantro or green onions), for garnish Fresh herbs (such as cilantro or green onions), for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the soaked Okinawan black beans and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the chicken thighs to the pot and brown them on both sides.
4. 4.
   Pour in the soy sauce and mirin, stirring to coat the chicken evenly.
5. 5.
   Add the soaked black beans and chicken broth to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 30 minutes, or until the chicken is tender and the beans are cooked through.
7. 7.
   While the chicken and beans are simmering, cook the rice according to package instructions.
8. 8.
   Once the chicken is cooked, remove it from the pot and shred the meat using two forks.
9. 9.
   Return the shredded chicken to the pot and stir to combine with the beans and broth.
10. 10.
    Serve the Okinawan Rice and Beans with Braised Chicken over a bed of cooked rice. Garnish with fresh herbs and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Okinawan black beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken thighs in the soy sauce and mirin mixture for 30 minutes before cooking.
• If you prefer a spicier dish, add a pinch of chili flakes or a dash of hot sauce to the pot while simmering the chicken and beans.
• Feel free to customize the garnishes by adding sliced chili peppers or a squeeze of lime juice for a tangy kick.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Okinawan Rice and Beans with Braised Chicken as a main course, accompanied by a side of pickled vegetables. The dish can be enjoyed on its own or with a simple green salad for a refreshing contrast.

Presentation advice

To present the dish beautifully, place a mound of cooked rice in the center of each plate. Spoon the braised chicken and beans over the rice, allowing the vibrant colors to shine through. Garnish with fresh herbs and serve with a side of pickled vegetables for an added pop of color.