Not the Perfect Cook: Belize chicken and coconut rice recipe
Spring fever gets to me and I become antsy to get away. I do not have unlimited resources to just buy the tickets and book the resort. So when the mood strikes me, I bring the islands to my kitchen by making this dish I tasted in Belize.
The food in Belize is a combination of various types of food. There is a Caribbean influence, as well as Hispanic and Creole. When we were in Belize several years ago for our family cruise, I had some type of a wonderful chicken dish. It had sweet and savory tastes to it. This is what I made to try and duplicate that wonderful afternoon in Belize. If you are unable to get away to the islands, just put on some great music, have a tropical drink and make this Belize chicken and coconut rice dish. Your budget will thank you!
- 1 pound boneless, skinless chicken breasts, cut into bites
- 2 tablespoons allspice
- 1 tablespoon Creole seasoning
- Dash of cayenne pepper (about 1/2 teaspoon)
- 1 tablespoon olive oil
- In a large cast iron skillet, heat the oil over medium heat.
- In a large bowl using tongs, mix chicken, allspice, Creole seasoning and cayenne.
- Being careful not to burn yourself (as the oil might splatter), carefully add the chicken to the oil. It will only take about 6 to 8 minutes to cook the chicken.
- Serve with coconut rice and black beans!
- 1-1/2 cups long grain rice
- 1 can coconut milk* (not cream of coconut)
- 1-1/2 cups water
- 1 clove garlic, minced (omit if you would prefer sweeter rice, rather than a savory-sweet rice)
- 2 tablespoons olive oil (butter may be used instead)
- Dash of salt (about 1/8 teaspoon)
- Toasted coconut (place shredded coconut on a cookie sheet and place in oven at 375 degrees F for about 5 to 7 minutes to toast)
*If you do not have coconut milk, you can add 1 teaspoon of coconut extract to whole milk. You may also toast coconut, add it to the milk, and then remove with a slotted spoon before adding the milk to the rice.
- In a heavy saucepan, heat the oil (or butter) over medium heat.
- Add the garlic and cook for about 1 minute.
- Next add the rice and cook for another minute, stirring constantly.
- Add coconut milk, salt and water, bring to a boil.
- Stir, reduce heat to low, then cover and cook for about 20 minutes (until the rice is tender and all of the liquid has been absorbed).
- When plated and ready to serve, sprinkle with toasted coconut.