Belizean Stew Chicken with Rice
Half skillet-fried chicken, half chicken stew dotted with colorful vegetables and simmered in beer until it falls off the bone.
1/4 cup peanut (or vegetable) oil
6 - 8 pieces of skin-on, bone-in chicken
1 teaspoon EACH salt and pepper
2 large onions, chopped
2 large green bell peppers, chopped
2 large tomatoes, diced
1 teaspoon crushed red pepper flakes
8 ounces of beer
Enough rice to serve 4 - 6 people
In a large, deep skillet, heat oil. Season chicken well with salt and pepper and place, seasoned side down in hot oil. Season other side. Allow to brown over a medium heat, turning several times for about 15 minutes.
Add onion and green pepper to pan and let cook about 5 minutes. Then, add tomatoes, red pepper flakes and beer. Bring to a boil, cover and simmer 30 minutes (this is a good time to start your rice). Uncover pan, and simmer another 30 - 40 minutes to cook off 3/4 of the liquid. Serve over rice. Enough for 4 - 6.