1. **Marinate the Chicken

** In a large bowl, rub the chicken pieces with minced garlic, recado rojo, soy sauce, thyme, cumin, salt, and black pepper. If using browning sauce, add it now. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.

2. **Sear the Chicken

** Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces in batches until nicely browned on all sides. Remove the chicken and set aside.

3. **Sauté Aromatics

** In the same pot, add a little more oil if needed. Sauté the chopped onion, green bell pepper, and tomato until softened, about 5-7 minutes.

4. **Deglaze and Simmer

** Return the browned chicken to the pot. Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender and cooked through. Taste and adjust seasoning as needed.

5. **Prepare Rice and Beans

** While the chicken stews, prepare the rice and beans. In a separate pot, sauté the finely chopped onion and minced garlic in a little oil until translucent. Add the rinsed kidney beans, coconut milk, water, and whole scotch bonnet pepper (if using). Bring to a boil, then stir in the rice. Reduce heat to low, cover, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork. Remove the scotch bonnet pepper before serving.

6. **Fry Plantains

** Peel the ripe plantains and slice them diagonally into ½-inch thick pieces. Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the plantain slices in batches until golden brown and caramelized on both sides. Remove and drain on paper towels.

7. **Serve

** Serve the Belizean garlic-kissed stew chicken hot with the rice and beans and fried plantains.

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Recipes

Belizean Garlic-Kissed Stew Chicken: A Taste of the Caribbean Sun!

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