May Contain: Egg, Milk, Mustard, Peanuts, Seafood, Sesame, Soy, Tree Nuts, Wheat, and Gluten.
Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1 ½ cup (3 cups for 4 servings) salted water and 1 tbsp. of the (2 tbsp. for 4 servings) coconut oil. Bring to a boil and reduce heat to low. Cover with a lid and cook for 10-12 minutes, or until grains are tender.
Prepare Stewed Chicken Ingredients
Wash lime, cilantro, tomatoes, jalapeno, and bell peppers. Cut jalapeno and bell peppers in half and remove seeds. Finely dice jalapeno. Slice bell peppers into ½ inch pieces. Drain and pat chicken dry on paper towel. Cut chicken into 1 inch pieces. Season chicken with salt and pepper.
Begin Stewed Chicken
Heat remaining coconut oil in a large wide saucepan over medium-high. Add onions and bell peppers. Cook for 4-5 minutes or until beginning to brown, stirring occasionally.
Meanwhile, dice tomatoes into ½ inch pieces. Cut lime in half. Pick and chop cilantro leaves. Rinse and drain kidney beans in a fine mesh sieve.
Finish Stewed Chicken
Turn heat up to high. Add chicken to saucepan. Cook for 2-3 minutes or until beginning to brown. Stir in spice blend, jalapeno to taste, and tomatoes for 1-2 minutes. Add ½ cup (1 cups for 4 servings) water, scraping bottom of pan with a wooden spoon to release stuck-on food. Stir in kidney beans and honey. Bring to a simmer. Cook for 5-6 minutes, or until chicken is cooked to an internal temperature of 165°F and sauce has thickened. Season to taste with salt, pepper and lime juice.
Divide coconut rice into large serving bowls. Serve stewed chicken over top. Garnish with cilantro. Enjoy!