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Caribbean

Belizean Stewed Chicken with Rice and Beans

Belizean-style stewed chicken with achiote, coconut rice, and red kidney beans.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Belizean Stewed Chicken with Rice and Beans

1 hr 15 mintotal

40 min hands-on35 min hands-off

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

The 35 minutes of passive time covers the chicken simmering while the coconut rice and beans cook.

Method

  1. Rub Chicken Thigh with Achiote Paste, 0.5 tsp Salt, and Ground Black Pepper.

  2. Heat Cooking Oil in a pan and brown the chicken on both sides for 5 to 6 minutes.

    5–6 min

  3. Add Onion, Garlic, Green Bell Pepper, Tomato Puree, Thyme, and 0.5 cup Water.

  4. Cover and simmer for 30 to 35 minutes, until the chicken is cooked through and the sauce is thick.

    30–35 min

  5. In another pot, combine Rice, Red Kidney Beans, Coconut Milk, remaining Water, and remaining Salt.

  6. Cover and cook for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.

    18–20 min

  7. Serve the stewed chicken over or beside the coconut rice and beans.

How to tell it's done

The chicken should be tender in a thick red-brown sauce, while the rice should be fluffy and lightly coconut-rich.

Getting it right

Tip

Brown the achiote-marinated chicken first; this gives the stew its deep Belizean-style color and flavor.

What to serve it with

Serve with a simple cabbage salad or fried plantain on the side.

Common mistakes

The chicken looks pale and the rice turns heavy.
Brown the achiote-coated chicken before simmering and measure the rice liquid carefully. Too much liquid makes the coconut rice dense.

Substitutions

  • Achiote Paste — Use a little annatto powder mixed with oil if Achiote Paste is unavailable.

Storing and reheating

Refrigerate the chicken, rice, and beans within 2 hours and use within 3 days. Reheat covered with a splash of water until hot; freezing is better for the chicken than for the rice, which softens after thawing.