Rice and Beans with Stewed Chicken [0000608]

Ingredients:

1 lb chicken pieces (bone-in for flavor)
2 cups rice
1 cup red kidney beans, soaked and cooked
1 can (13.5 oz) coconut milk
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons cooking oil
1 teaspoon Belizean recado (achiote paste)
Salt and pepper to taste

Steps:

In a pot, heat oil over medium heat. Add chopped onions and minced garlic, sauté until softened.
Add Belizean recado to the pot, stirring to coat the onions and garlic.
Add chicken pieces, brown on all sides.
Pour in coconut milk, bring to a simmer. Cover and cook until chicken is fully cooked.
In a separate pot, cook rice according to package instructions.
Serve the stewed chicken over a bed of rice and alongside cooked kidney beans.
Season with salt and pepper to taste. Enjoy your gluten-free Rice and Beans with Stewed Chicken!