Belizean Inspired Stewed Chicken Thighs

with Spiced Kidney Beans and Bell Peppers over Coconut Rice

30 min

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What We'll Send

Jalapeno
Roma Tomatoes
Mixed Bell Peppers
Cilantro
Liquid Honey
Basmati Rice
Onion Diced 1/4"
Lime
Coconut Oil
Canned Kidney Beans
Chicken Thighs Boneless Skinless
Spice Blend
Paprika, Smoked Paprika, Ground Allspice, Cracked Black Pepper, Cinnamon, Cumin, Ground Ginger, Thyme Dried, Granulated Garlic
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains poultry, sulphites, and honey.

Nutrition
Calories 866
Fat 28g
Protein 52g
Carbohydrates 108g

What You'll Need

Cooking Directions

1

Cook rice

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.

2

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.

3

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.

4

Prepare Ingredients

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.

5

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.

6

Serve

Divide coconut rice into large serving bowls. Serve stewed chicken over top. Garnish with cilantro. Enjoy!

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