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Rice and Beans with Stewed Chicken (belize)
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Soak beans overnight in enough water to cover. Boil until tender and whole, adding 1/2 onion and garlic when almost tender. Add cream and rest of onion and seasonings. Wash rice and add to beans. Cook over gentle heat until liquid is absorbed. Stir gently with fork and add a little water from time to time until rice is cooked. Cut chicken in serving pieces and season with 1 tsp. salt, 1/2 tsp. white pepper, 2 balls recado (can substitute small amount of cayenne and paprika), 1 sliced onion. Brown chicken in hot oil, braise slowly until well browned. Pour off excess fat. Cook over low heat adding 1 Tbsp. vinegar, I cup water. In frying pan brown 2 tsp. brown sugar. Add 1 cup water and 1 Tbsp. Worchestershire sauce. Add to stew and cook until chicken is done. Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantain.
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