Stewed Chicken

Directions

1. 1
   Season chicken with salt, pepper, thyme and garlic.
2. 2
   Heat two tablespoons of oil in large frying pan over moderately high heat.
3. 3
   Brown chicken, turning pieces once, about 4 minutes per side.
4. 4
   Add a few teaspoons of water to skillet.
5. 5
   Repeat a few times and then add watered flour to make a gravy.
6. 6
   As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew.
7. 7
   (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
8. 8
   Clean beans and check for stones.
9. 9
   Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper.
10. 10
    Do not add salt at this time because the beans will turn hard.
11. 11
    Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary.
12. 12
    Cook until beans have softened.
13. 13
    Add salt, coconut milk and uncooked rice.
14. 14
    Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.
15. 15
    The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
16. 16
    Therefore, the Food Network cannot attest to the accuracy of any of the recipes.