How to Cook Belizean Stewed Chicken

1 (4 lb.) chicken cut into small pieces
1 clove garlic, minced
1 tsp. thyme, salt, pepper
Small bunch of cilantro
1 tiny silver of ginger
2 Tbsp. onions, chopped
1 Tbsp. green or red sweet pepper, chopped
1/4 tsp. cumin
1 tsp. brown sugar
1 small ripe tomato
Dime size red recado
Vinegar or lime juice

DIRECTIONS
1.  Wash chicken pieces, season with vinegar, lime juice, red recado, cuming, thyme, cilantro, salt and pepper.
2.  Heat 2 Tbsp. cooking oil, add brown sugar and watch carefully to avoid burning.  LEt sugar cook until completely melted and turns dark.
3.  Add clove of garlic that has been smashed and minced.
4.  Add giner and fry, stirring, remove ginger when it gets brown.
5.  Add chicken and brown properly on all sides.
6.  Add remaining seasoning from chicken, chopped onions, sweet pepepr and tomato and add about a half cup of water.
7.  Reduce heat to medium and cover pot.  Let simmer, adding water so the pot is never completely dry.
8.  Cook for about 1 hour until chicken is very tender.

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How to Cook Belizean Rice & Beans

1 lb. red kidney beans (fresh)
1 medium onion sliced
2 lbs. rice
Black Pepper
1/2 tsp. thyme
1 tsp. salt
2 plugs garlic (crushed)
1 can coconut milk (15 oz.)
6-8 c. water

DIRECTIONS
1.  Collect all ingredients.
2.  Soak beans for 4-6 hours.
3.  Boil beans with garlic, onion, until tender.
4.  Season soften beans with black pepper, thyme and salt.
5.  Add coconut milk.  Stir & taste.  Let boil.
6.  Clean and wash rice.
7.  Add rice to seasoned beans.  Stir, then cover.  Cook until water is absorbed or rice is tender.  If necessary add more water gradually and continue cooking until rice is tender.

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