You made plantain chips instead of fried plantains remember to make sure that the plantains are yellow and nicely soft ! Belize 🇧🇿 in the house , you mentioned that that green plantain was the rappest you could’ve found you should’ve left it right there in the store. Remember your plantains needs to be yellow and soft.. inbox me the next time you want to make 🇧🇿 Belizean dishes
@@ASolzhenitsyn I have got no fking clue, Belize used to be a part of us but then we lost it and the British took it, i don’t think any semblance of Mexico remains in Belize, we are literally neighbors and we’ve got no clue what they do at all lmfao 🤣
Hello from Roatan. We make the same dish. We use a pressure cooker to soften the beans and then stir fry them with onions and pepper. The plantains are fried in more oil and you can slice them thin or use a mandolin to do. We cook our stew chicken with the lid on to release juices and slowly cook it down. I think you did OK for not being familiar with this dish.
Spent 10 days in Belize (Ambergris, Pine Forests, Belize City, the Cayo) and rice and beans (sometimes with chicken) was everywhere - so we ate it for lunch every day. It was never the same two different places. What you can't recreate was the feeling you got when someone presented you with this dish - obviously they cared a lot about it and how it was made - and loved to watch your reaction to it!
Every English speaking Caribbean nation has it's own version of rice and stew chicken. Super comforting and fam-friendly. Thanks for using long grain parboiled rice not basmati for Afro-Caribbean peas/beans and rice and try adding salt-pork along with thyme and marjoram to really make your rice tasty ... very different texture and flavour.
Problem is finding a place in USA that have the correct ingredients. My sister lives in Florida and she has that problem. I have to keep sending her things from Belize to make the food taste the Belizean way. Never use regular mayo for Belize potato salad.
@@remogatron1010 my dad is from Belize so I have family out there that I haven’t really met yet and the food he made is what my dad would make from time to time when I was growing up
Been to Belize...their street food is awesome...their Empanadas filled with Chicken, Cheese and Rice with a Cabbage Slaw on top is excellent...it's easy to make in the States too...just find a Mexican Market and get your herbs and spices plus the circular pasta which comes in two colors a white and and orange-ish color as well as size small and large...you must not let them dry out because they will not be useable...and you need a egg wash to seal them together by pinching closed...really it's just like a hand pie...most every culture has their own version..!!
I'm a Belizean and when I make stew chicken I don't use salt when I'm making my chicken. When I season my chicken for stew chicken I wash my chicken with lime and vinegar and water let it soak for a while and wash it off. The seasoning part is easy I add Worcestershire sauce , black pepper, seasonal all, compete seasoning, garlic powder and onion powder with the recado. Fry your chicken in whatever oil you like until chicken is somewhat brown then add water to your pot. I don't use sugar or salt when making stew chicken. If you season your chicken well you don't need salt. ( yes you add sweet pepper and onion like the last 20 minutes).
It's not authentic to use Worcestershire sauce though right? Back in the days we did not do that there was no Worcestershire or so sauce in the recipe.
I made this tonight for my wife and kids. Both boys 7 and a 1 1/2 wanted multiple servings! Thanks for the recipe bud. Definitely subscribing to expose my kids to more culinary adventures.
The beauty of the ANTI-CHEF - - it isn't always pretty, but in the end - how does it taste? Marvelous! Thanks for the introduction to two dishes I did not know, and look forward to exploring. Ingredients I'm not used to putting together - will be fun.
Problem is finding the correct ingredients in the USA. My sister is married to an American guy and she lives in Florida. She has a problem finding the correct ingredients to season her foods and make the salads. Salted pig tails is hard to find as well.
In my experience cooking beans, it's always best to cook them in a pressure cooker. We eat a lot of beans here in Brazil, specially at lunch time ( also with rice, funnily enough), so it's always good to save time whilst cooking them (but it must be said the kind of beans we use, at least here in my state, are different from the kind you used, so obviously cooking time is likely different). Lovely video - that chicken looks phenomenal!
In India too we pressure cook but having watched a lot of usa creators i understand, pressure cooker is not a thing. some have the instant pot now which has a setting similar to pressure cookers but from what i have seen takes hell lot of time probably bcoz it kinds slow cooks.
You can eat ripe plantains or green plantains in the Caribbean they eat them both. Obviously the green ones are gonna be less sweet because the starch is concentrated therein where the ripe ones are gonna be sweeter because the sugar is concentrated therein. All over the Caribbean, especially the West Indies, they really eat both. All depends how you cook 'em too. Yours looked good nice and evenly dark. A little darker than what I usually get but still looked damn good.
Yeah, and when he gets to the US don't do hamburger or hot dog, too easy; do something native to the States like alligator, rattle snake, or buffalo (bison)!! ;D LOL
literal lol when you were disappointed the beans weren't ready in 10 minutes. I'm glad you persisted! I will say with plantains- at least around here- you have to go to Indian or Mexican grocery stores to get good ones, the mainstream grocery stores are hopeless.
I don’t like potato salad but my dad, uncle and cousins do enjoy it since they grew up with it, haha I love that he did a recipe since I feel like people who aren’t Belizean or mixed like me aren’t really doing it
You must check out some of our other recipes: 1. Boil up: unseasoned various root vegetables like potatoes, cassava, plantain, sweet potatoes and other root vegetables boiled until soft with boiled pig’s tail and boil dumplings with a topping of onions in tomato sauce. Very filling dish. .2. Stew beans and Rice and pig tail or pig snout. Salted pig tail or pig snout or smoked pork cooked in beans slathered over white rice. The juices of the pork melt in the beans adding flavor. 3. Onion soup. Mildly shredded Onions boiled in vinegar, water, seasonings and chicken. Eaten with corn tortillas. I personally don’t like it. 4. Mashed potatoes and chicken: creamed buttered mashed potatoes with stew chicken gravy on top and chicken. 5. Spaghetti. Not a belizean dish but majority of the population enjoy this italian dish on a weekly basis. 6. Belizean chicken or beef soup. Various root vegetables potatoes, sweet and regular potatoes, green and ripe plsintain, cassava, root veg cocoa, tomatoes, okra ,chicken or beef for stew and noodles cooked in a watery soup let slew with soup seasoning. With a side of rice. 7. Stuffed bell peppers. Baked Bell peppers stuffed with seasoned grounded beef. 8. Meat pies: baked pies stuffed with cooked seasoned beef. 9. Stewed split peas and rice: same process as above mentioned stew beans and rice. 10. Belizean BBQ: bbq chicken, pork or/and sheep slathered in bbq sauce with belizean seasonings with baked beans and cole slaw and 1 or 2 tortillas. 11. Vegetable rice and stewed chicken, beef or pork: shelled corn kernels, mildly shredded cabbage and finely shredded carrots cooked mixed in rice and cooked with gravy on top and a piece of meat. These are the ones I know about. There is probably more because I haven’t experienced the entire belizean cuisine. Also in place of chicken we much prefer eat various bush meats when we can get our hands on them, such as: deer aka venison, armadillo, wild hog, iguana, hiccate (huge wild turtle) and gibnut. You
Mercy! I laugh each time You attempt to say Worcestershire!! Here in Louisiana we pronounce it ‘Wur-steh-shure’ but often just say Brand name as easier=Lea & Perrins
Please don't disappoint me, please do it the belizean way. You did a great job especially for your first time. There were some mistakes, but overall Loved it.
You did a pretty good job. Your end result looked good. I would disagree with a few seasonings you used, but I'm sure people change things to their liking. For instance, the soy sauce and Worcestershire sauce are not necessary and we typically don't use thyme in our cooking. Cumin instead should have been used with the beans. And a tip with the plantain, if you can't find them ripe put them in the cupboard or a brown paper bag to speed up the ripening. Good job with the rice and beans! Getting the correct ratio of rice to beans and liquid can be extremely tricky. It can easily be overcooked or undercooked. You did great with that. I'd add a small piece of bell pepper and bay leaves when cooking the beans.
I hope you get to cook with plantains again because you cooked those unripe ones as you would ripe ones. Cross section cut the green plantains for tostones and cut the long planks for ripe maduros.
I’m colombia se use the same beans to make one of our signature dishes. We soak them for a day and then cook them in a pressure cooker to quicken the process. Otherwise it can take a while.
Ahem...does this mean you're not gonna get to the J's? Because we have this same recipe here too exept we call the beans peas instead! That's a good looking plate of food though! We just had this for dinner here in the island of JAMAICA! 🥰🥰🥰🥰
How’d you feel after making this? Apparently raw kidney beans are poisonous. Ik you lived, obviously, which is great, but did you feel messed up at all from the one bean?
@mariaf4994 Yes, you can poison yourself with red kidney beans, soak them overnight, minimum amount of cooking time 20 minutes. I always soak the dried type, and cook until soft. The tins type are safe.
How I make my rice and beans: 1 . Put the raw rice in the pot and on top of that put some sheredded onions and sweet peppers all around like a pizza. 2. Cover with cooked beans thouroughly and put coconut water in the pot via a little hole you make with a spoon at the side of the surfaces beans until the water slightly covers the beans and cover up the hole back. Cover the pot with its lid. 3. Turn on heat at the highest until the water evaporates from the top of beans and let cook for 3 minutes to give the rice time to cook under the beans. 4. Lower heat and turn all contents until everything is mixed well and cook for 30 minutes on low heat. 5. Turn off and let the rice cool for 30 minutes so everything isn’t sticking together. 6. When serving scrape the rice and beans off the top with a pot spoon so you get loose clumps. The way I do stew chicken: 1. Put a pot on stove and heat at the highest heat while washing chicken. 2. Remove all chicken skins and wash chicken with vinegar and or lime. 3. After washing chicken put some coconut oil in the pot to heat for 1 minute. 4. Put unseasoned chicken into the pot, cover the pot and fry on all sides by turning everypiece of chicken every few minutes by gently inserting under each chicken and prying up with a spoon to prevent sticking to pot. Fry until until all liquids from chicken is evaporated and a little more after to get the chicken a little brown on the outside. 5. Shred 1/2 medium sized onion, 1/2 head of garlic and 1/2 sweetpeppers while step 4 is happening and in a cup add ( for a 5 piece chicken cuts) 1/2 teaspoon black pepper, 1/2 teaspoon all seasoning and 1 teaspoon Ricardo powder and 1 chicken consome. Add water to cup and stir. 6. After chicken finished frying drain the fat used to fry chicken then add seasoning from cup, onions, garlic and 1 and 1/2 teaspoon of saltto the chicken and a bit of water until chicken is covered up. Stir everything together, cover pot and cook at highest heat. 7. Cook at the highest heat in a covered pot until water evaporates until the gravy becomes thick and add more water again, add 3 tablespoons of coconut oil and cook 1 more time until gravy evaporates to a semi thick soup beware of this step the seasoning may burn at the bottom. Done. 8. There you have belizean stewed chicken.
¡Mucho gusto! Yes! you made a rub, you seared, than you (wanna) remove the meat and add a lil more oil and get your aromatics going, then deglaze + add meat back to pot, making sure liquid is at an appropriate level (almost covered, steam is working too) I would season a little bit with salt at each step, but don't overdo it because your braising liquid will keep reducing and you don't know how salty things could get! You are brave. The folks that taught me about this food liked culantro in there as well, they're from Panama so they really identify with culantro! fresh culantro is hard to find but GOYA makes a culantro y achiato powder that makes these recipes easy- que sabroso ¡! Sometimes a green recaita is called for, and I would love to try a container of dried culantro from a website. (Also if you take out the Caribbean ingredients and substitute tomatillios for culantro, or anything similar, people will mention it. As in: you made a mainlander move, lol) GOYA your spice packet game is lacking a type of sauce and were all noticing. The only sin achiote DOESN'T have the culantro so they are forcing us to buy that green jar. Jaimie you keep it up you are trying and it shows: you're gonna get so good at this!! bisous
An interesting fact about Belize unrelated to food (well as a hip hop fan it’s interesting to me). There was a rapper born in Belize who grew up in East Flatbush signed to Bad Boy records in the late 90s. He was famous because even though it was his natural voice…he sounded almost exactly like Notorious BIG! He was convicted of assault in 2001 and sentenced to 10 years while he continued to record music. He was released in 2009 and deported to Belize. While in prison he converted to Orthodox Judaism, changed his name and is now serving as The Leader of The Opposition as the Honourable Shyne Barrow. Anyway….this food looks amazing! You’ve done it again Jamie!
OMG don't eat raw kidney beans. There's a phytotoxin that can give you severe stomach issues (it's destroyed by cooking). Just a bite of one isn't likely to be harmful, or even noticeable, but seeing you chomp into a raw bean gave me the heebie-jeebies.
I found your channel through the Julia recipes but I like this idea so much more. This definitely inspires me to try cooking stuff from around the globe. One of my best friends families are muslim/hindu so I might start cooking something from that area so I can send her pictures
just had to pass along..... dry beans, always use dry beans started the day before. After soaking overnight, rinse very well cause they released an agent that preserves them and creates gas. You will never go back to canned beans. Taste, texture and longevity, they will last in fridge much longer. Great beans of all kinds. PS...soak your nuts for at least four hours, especially walnuts they dry in oven with just a tad of salt. All bitterness gone and a wonderful texture. love your vids by the way.
Belize is an awesome country with amazing people and wonderful food! Your stew chicken looked very good, and having had it in Belize a few times, it really is such a flavorful dish, but you are missing the potato salad! - actually that's OK because I don't really like potato salad :)
I was shocked to see Belize when I was clicking through RUclips and glad to see how much our food delighted you. Got to join the crowd above and say you missed on the plantain, they should be soft and sweet; like maduros. You made tostones. But a great job for a first try!
I used to have a Jamaican roommate who cooked something he called brown stew chicken which looked almost exactly like this. (And was incredibly delicious.) I'm curious, are there any big differences between Jamaican and Belizean stew chicken?
@@hadronoftheseus8829 Belize way to do it here. ruclips.net/video/AXJRm3xukWE/видео.html Jamaican way ruclips.net/video/Rw7O6bgYrDA/видео.html Geography plays a role here. Jamaica is an ISLAND and thus they season things differently. Mostly, go for hot peppers and strong spices. Belize is located in Central America and we have a mixture of Caribbean, mayan and mexican type influences. Belizeans generally use the mayan ways of seasoning with red recado and mexican green cilantro sauces. All that combined with some of the caribbean seasonings as well. Essentially, since Belize is multicultural and has a lot of LATIN and Mayan influence in food spices and seasonings it usually reflects in how we season the chicken. Jamaicans being a Black culture use their standard way of seasonings and spices available to them on the island for generations.
When I was in Belize I ordered Bombo chicken curry with rice. As I was eating I thought "they sure cut this chicken up strangely". Turns out the chicken wasn't chicken! 🤢
I made this and the rice and beans were amaaaaazing. The chicken was ok…not sure I love the flavor from the annatto. I learned that just bc I love plantain chips it doesn’t mean that I will like plantains as a side dish. As a meal, I would give this 6/10. I will make the rice and beans again, but that’s all. ❤
I pondered about leaving a comment because your videos are fun and you show a lot of effort but, about 6 minutes in I was like ok no. We don't have ( Worcestershire ) sauce available at our local stores. This is not a thing, and nor is using soy sauce, that is more Asian. This is a Kriol dish so that should be your source for an (authentic Belizean rice and beans stew chicken, potato salad, and fried ripe plantain)meal. Overkill with the recado, the sugar should be roasted to a golden brown color, then cover and open periodically to turn your chicken so that the color spreads. We season with salt except if you marinate overnight if you season just before add salt and start cooking. We do not use green plantain at all. A pound or two of beans is usually pre-boiled in a pressure cooker, slow cooker, or on the stove top for a few hours. Authentic rice and beans use freshly squeezed coconut milk but I understand the milk. There is an option 2 for 'schu chikin' but I leave that to your able hands..
You forgot the coleslaw/potato salad dude 😭😭 and ripe plantains are our go-to, not green. Green is for plantain chips. Also, we usually cook the beans overnight in a slow cooker. Other than that, everything else looked great, ig 🤷🏽♀️
“Petite, sweet green onions.”
I mean they don’t look like onions to me, but I’ve been wrong before.
Exactly what I was thinking!
Honestly when he messes up it’s part of his charm 😂💜
i thought i was wrong on that one but that looked like a green bell pepper
yeah they were bell peppers, i dont know why or how he confused them with green onions😄 but that's good old Jamie
those look like small green peppers. he forgot to wash chicken properly & also chicken was to be marinade for at least 4 hours or overnight
You made plantain chips instead of fried plantains remember to make sure that the plantains are yellow and nicely soft ! Belize 🇧🇿 in the house , you mentioned that that green plantain was the rappest you could’ve found you should’ve left it right there in the store. Remember your plantains needs to be yellow and soft.. inbox me the next time you want to make 🇧🇿 Belizean dishes
Question, was he supposed to use Mexican origin oregano instead of the typical type used in European based food, or was that oregano fine?
@@ASolzhenitsyn I have got no fking clue, Belize used to be a part of us but then we lost it and the British took it, i don’t think any semblance of Mexico remains in Belize, we are literally neighbors and we’ve got no clue what they do at all lmfao 🤣
That’s too much seasoning 😭
Yeah his plantain was greeeeeeeeeeeeeen
Yeah those are tostone plantains, not fried plantain plantains lol
Hello from Roatan. We make the same dish. We use a pressure cooker to soften the beans and then stir fry them with onions and pepper. The plantains are fried in more oil and you can slice them thin or use a mandolin to do. We cook our stew chicken with the lid on to release juices and slowly cook it down. I think you did OK for not being familiar with this dish.
Spent 10 days in Belize (Ambergris, Pine Forests, Belize City, the Cayo) and rice and beans (sometimes with chicken) was everywhere - so we ate it for lunch every day. It was never the same two different places. What you can't recreate was the feeling you got when someone presented you with this dish - obviously they cared a lot about it and how it was made - and loved to watch your reaction to it!
Never use regular mayo in Belizean potato salad. Use Heinz salad cream instead.
There is a variation of this dish all over that part of the world and they’re all delicious.
Every English speaking Caribbean nation has it's own version of rice and stew chicken. Super comforting and fam-friendly. Thanks for using long grain parboiled rice not basmati for Afro-Caribbean peas/beans and rice and try adding salt-pork along with thyme and marjoram to really make your rice tasty ... very different texture and flavour.
Problem is finding a place in USA that have the correct ingredients. My sister lives in Florida and she has that problem. I have to keep sending her things from Belize to make the food taste the Belizean way. Never use regular mayo for Belize potato salad.
Made this for my dinner party tonight. Everyone loved it, this was amazing!
Omg finally someone is doing something from Belize, thank you for doing this it made me smile
Hey. You from Belize City like me? Just curious.
@@remogatron1010 my dad is from Belize so I have family out there that I haven’t really met yet and the food he made is what my dad would make from time to time when I was growing up
Nice to meet you.
Been to Belize...their street food is awesome...their Empanadas filled with Chicken, Cheese and Rice with a Cabbage Slaw on top is excellent...it's easy to make in the States too...just find a Mexican Market and get your herbs and spices plus the circular pasta which comes in two colors a white and and orange-ish color as well as size small and large...you must not let them dry out because they will not be useable...and you need a egg wash to seal them together by pinching closed...really it's just like a hand pie...most every culture has their own version..!!
We call it Panades.
ruclips.net/video/44Z63bHgRHQ/видео.html
This video shows you how to do it.
That was looking pretty good. Never been to Belize but if I go, I know what I’m ordering for dinner!
or you could make it here, save a trip!
Found your channel yesterday and I’ve already binge watched all your videos of Jamie & Julia 😆 LOVE your content!!!!
I'm so glad I found your channel! I literally cannot get enough of your content! Keep up the good work!
I'm a Belizean and when I make stew chicken I don't use salt when I'm making my chicken.
When I season my chicken for stew chicken I wash my chicken with lime and vinegar and water let it soak for a while and wash it off. The seasoning part is easy I add Worcestershire sauce , black pepper, seasonal all, compete seasoning, garlic powder and onion powder with the recado. Fry your chicken in whatever oil you like until chicken is somewhat brown then add water to your pot. I don't use sugar or salt when making stew chicken. If you season your chicken well you don't need salt. ( yes you add sweet pepper and onion like the last 20 minutes).
It's not authentic to use Worcestershire sauce though right? Back in the days we did not do that there was no Worcestershire or so sauce in the recipe.
I made this tonight for my wife and kids. Both boys 7 and a 1 1/2 wanted multiple servings! Thanks for the recipe bud. Definitely subscribing to expose my kids to more culinary adventures.
The beauty of the ANTI-CHEF - - it isn't always pretty, but in the end - how does it taste? Marvelous! Thanks for the introduction to two dishes I did not know, and look forward to exploring. Ingredients I'm not used to putting together - will be fun.
Problem is finding the correct ingredients in the USA. My sister is married to an American guy and she lives in Florida. She has a problem finding the correct ingredients to season her foods and make the salads. Salted pig tails is hard to find as well.
In my experience cooking beans, it's always best to cook them in a pressure cooker. We eat a lot of beans here in Brazil, specially at lunch time ( also with rice, funnily enough), so it's always good to save time whilst cooking them (but it must be said the kind of beans we use, at least here in my state, are different from the kind you used, so obviously cooking time is likely different). Lovely video - that chicken looks phenomenal!
Belizeans mostly use red kidney beans like the Caribbean Countries mostly use. Mexicans love the Black Beans.
In India too we pressure cook but having watched a lot of usa creators i understand, pressure cooker is not a thing. some have the instant pot now which has a setting similar to pressure cookers but from what i have seen takes hell lot of time probably bcoz it kinds slow cooks.
This dish is delicious. I miss it, I found this video by searching for a recipe for it 😭😭
Boy was I surprised to see this title 😂- this series is really ambitious. Good job on the stew chicken
That green plantain was perfect to make patacones 😊.
You can eat ripe plantains or green plantains in the Caribbean they eat them both. Obviously the green ones are gonna be less sweet because the starch is concentrated therein where the ripe ones are gonna be sweeter because the sugar is concentrated therein. All over the Caribbean, especially the West Indies, they really eat both. All depends how you cook 'em too. Yours looked good nice and evenly dark. A little darker than what I usually get but still looked damn good.
I'm from Belize and you did a really good job buddy.👍
Great job, my favorite channel, full of humor which I really like😁
yes, cooking should be fun, too many people take it waaaaaaaaaaaaaaaaaaaaaaay to seriously!! :D LOL
I really like you cooking dishes from all over the world. Good video. Looks delicious. Thanks
Yeah, and when he gets to the US don't do hamburger or hot dog, too easy; do something native to the States like alligator, rattle snake, or buffalo (bison)!! ;D LOL
literal lol when you were disappointed the beans weren't ready in 10 minutes. I'm glad you persisted! I will say with plantains- at least around here- you have to go to Indian or Mexican grocery stores to get good ones, the mainstream grocery stores are hopeless.
looks utterly delicious
Totally was!
These are great! I’m still learning to cook too so being able to see you cook the dish makes me encouraged too!
Just discovered this guy and I’m hooked
Thank you for showcasing the outstanding cuisine of Belize. off-course your missing the potato salad that is a cardinal sin.
My God, will he be excommunicated for that!! ;D LOL
You’re*
I don’t like potato salad but my dad, uncle and cousins do enjoy it since they grew up with it, haha I love that he did a recipe since I feel like people who aren’t Belizean or mixed like me aren’t really doing it
And cardinal sin to use mayonnaise in Belizean potato salad in my opinion. Heinz salad cream is a must!!
Hi,your food looks delicious 😋,I think you did a great job.🇧🇿
You must check out some of our other recipes:
1. Boil up: unseasoned various root vegetables like potatoes, cassava, plantain, sweet potatoes and other root vegetables boiled until soft with boiled pig’s tail and boil dumplings with a topping of onions in tomato sauce. Very filling dish.
.2. Stew beans and Rice and pig tail or pig snout. Salted pig tail or pig snout or smoked pork cooked in beans slathered over white rice. The juices of the pork melt in the beans adding flavor.
3. Onion soup. Mildly shredded Onions boiled in vinegar, water, seasonings and chicken. Eaten with corn tortillas. I personally don’t like it.
4. Mashed potatoes and chicken: creamed buttered mashed potatoes with stew chicken gravy on top and chicken.
5. Spaghetti. Not a belizean dish but majority of the population enjoy this italian dish on a weekly basis.
6. Belizean chicken or beef soup. Various root vegetables potatoes, sweet and regular potatoes, green and ripe plsintain, cassava, root veg cocoa, tomatoes, okra ,chicken or beef for stew and noodles cooked in a watery soup let slew with soup seasoning. With a side of rice.
7. Stuffed bell peppers. Baked Bell peppers stuffed with seasoned grounded beef.
8. Meat pies: baked pies stuffed with cooked seasoned beef.
9. Stewed split peas and rice: same process as above mentioned stew beans and rice.
10. Belizean BBQ: bbq chicken, pork or/and sheep slathered in bbq sauce with belizean seasonings with baked beans and cole slaw and 1 or 2 tortillas.
11. Vegetable rice and stewed chicken, beef or pork: shelled corn kernels, mildly shredded cabbage and finely shredded carrots cooked mixed in rice and cooked with gravy on top and a piece of meat.
These are the ones I know about. There is probably more because I haven’t experienced the entire belizean cuisine.
Also in place of chicken we much prefer eat various bush meats when we can get our hands on them, such as: deer aka venison, armadillo, wild hog, iguana, hiccate (huge wild turtle) and gibnut. You
You said the plantains added a crunch... They're not supposed to do that LOL
looks like the banana chips you get from the health food aisle!! ;D
Chicken looks very good. Great job for cooking dry beans very first time.
Looks nummy yummy, I'll have to try!
Omg yum. I’m making this. Soon.
We made this same dish for our same challenge and loved it, it was so tasty.
Omg that chicken... the color when you put it in the pan to cook!!!! ❤ ❤ ❤
Mercy! I laugh each time You attempt to say Worcestershire!! Here in Louisiana we pronounce it ‘Wur-steh-shure’ but often just say Brand name as easier=Lea & Perrins
Here in the UK it's never wrong just to call it "Wooster Sauce".
You ain’t lying lol! And struggle with that 😂
In my house it's "worchester-sheister sauce"
This!!!!!! We need potato salad. This was a great try!!!!
2 sweet green onions.... 1 onion.... Think thats too many onions... lol
You did it great. Sometimes thyme and/ or parsley is added to the rice.
Ya ya ya. Excuse my flub
I use a potato peeler for green plantains. Green are starchy and firm while yellow are sweet and softer.
Awesome.
That's interesting - I associate all of these dishes with Cuban cuisine!
I'm always about the store brands for everything but Lea & Perrins 🥰 sometimes the original is the absolute best that can be bought at any price!
Just so you know the sugar is burned /melted to create a caramel that the meat is seared in 😊
Just made this. Thank you anti-chef for inspiring us
Looks pretty good am from Belize
Please don't disappoint me, please do it the belizean way.
You did a great job especially for your first time. There were some mistakes, but overall Loved it.
You did a pretty good job. Your end result looked good. I would disagree with a few seasonings you used, but I'm sure people change things to their liking. For instance, the soy sauce and Worcestershire sauce are not necessary and we typically don't use thyme in our cooking. Cumin instead should have been used with the beans. And a tip with the plantain, if you can't find them ripe put them in the cupboard or a brown paper bag to speed up the ripening. Good job with the rice and beans! Getting the correct ratio of rice to beans and liquid can be extremely tricky. It can easily be overcooked or undercooked. You did great with that. I'd add a small piece of bell pepper and bay leaves when cooking the beans.
Looks really delicious.. I think I will make this. You are trusting your own knowledge ... good for you.
PLANTAINS WHICH ARE RIPE A MUCH SOFTER BEFORE AND AFTER COOKING,FRY THEM INB BUTTER AND SUGER THE HOT PLANTAINS
I hope you get to cook with plantains again because you cooked those unripe ones as you would ripe ones. Cross section cut the green plantains for tostones and cut the long planks for ripe maduros.
Great meal, but would add that soft yellow plantain are the best to fry. They are sweeter and delicious ! Yum😊
I’m colombia se use the same beans to make one of our signature dishes. We soak them for a day and then cook them in a pressure cooker to quicken the process. Otherwise it can take a while.
Ahem...does this mean you're not gonna get to the J's? Because we have this same recipe here too exept we call the beans peas instead! That's a good looking plate of food though! We just had this for dinner here in the island of JAMAICA! 🥰🥰🥰🥰
You did a great job 🇧🇿✨
well! that was an interesting one, I might have a go at that.
Belize we're out here! ❤️🇧🇿
mouthwatering. I never heard of rice&beans with coconut milk, and this should be interesting. Def. making the chicken.
The last time I had this dish was almost 18 years ago and I still think about it
How’d you feel after making this? Apparently raw kidney beans are poisonous. Ik you lived, obviously, which is great, but did you feel messed up at all from the one bean?
I think you have to eat a handful before you get sick from them.
@mariaf4994
Yes, you can poison yourself with red kidney beans, soak them overnight, minimum amount of cooking time 20 minutes. I always soak the dried type, and cook until soft. The tins type are safe.
How I make my rice and beans:
1 . Put the raw rice in the pot and on top of that put some sheredded onions and sweet peppers all around like a pizza.
2. Cover with cooked beans thouroughly and put coconut water in the pot via a little hole you make with a spoon at the side of the surfaces beans until the water slightly covers the beans and cover up the hole back. Cover the pot with its lid.
3. Turn on heat at the highest until the water evaporates from the top of beans and let cook for 3 minutes to give the rice time to cook under the beans.
4. Lower heat and turn all contents until everything is mixed well and cook for 30 minutes on low heat.
5. Turn off and let the rice cool for 30 minutes so everything isn’t sticking together.
6. When serving scrape the rice and beans off the top with a pot spoon so you get loose clumps.
The way I do stew chicken:
1. Put a pot on stove and heat at the highest heat while washing chicken.
2. Remove all chicken skins and wash chicken with vinegar and or lime.
3. After washing chicken put some coconut oil in the pot to heat for 1 minute.
4. Put unseasoned chicken into the pot, cover the pot and fry on all sides by turning everypiece of chicken every few minutes by gently inserting under each chicken and prying up with a spoon to prevent sticking to pot. Fry until until all liquids from chicken is evaporated and a little more after to get the chicken a little brown on the outside.
5. Shred 1/2 medium sized onion, 1/2 head of garlic and 1/2 sweetpeppers while step 4 is happening and in a cup add ( for a 5 piece chicken cuts) 1/2 teaspoon black pepper, 1/2 teaspoon all seasoning and 1 teaspoon Ricardo powder and 1 chicken consome. Add water to cup and stir.
6. After chicken finished frying drain the fat used to fry chicken then add seasoning from cup, onions, garlic and 1 and 1/2 teaspoon of saltto the chicken and a bit of water until chicken is covered up. Stir everything together, cover pot and cook at highest heat.
7. Cook at the highest heat in a covered pot until water evaporates until the gravy becomes thick and add more water again, add 3 tablespoons of coconut oil and cook 1 more time until gravy evaporates to a semi thick soup beware of this step the seasoning may burn at the bottom. Done.
8. There you have belizean stewed chicken.
hope your good cause even some Belizean don't get it right. my ancestors were chefs from Belize and cooked it the right way.
looks fucking delicious, reminds me of the west indian food living in Brooklyn for years, yarrow root, plantains etc...
your channel is so cool!
That looked amazing!!
¡Mucho gusto! Yes! you made a rub, you seared, than you (wanna) remove the meat and add a lil more oil and get your aromatics going, then deglaze + add meat back to pot, making sure liquid is at an appropriate level (almost covered, steam is working too)
I would season a little bit with salt at each step, but don't overdo it because your braising liquid will keep reducing and you don't know how salty things could get!
You are brave. The folks that taught me about this food liked culantro in there as well, they're from Panama so they really identify with culantro! fresh culantro is hard to find but GOYA makes a culantro y achiato powder that makes these recipes easy- que sabroso ¡!
Sometimes a green recaita is called for, and I would love to try a container of dried culantro from a website. (Also if you take out the Caribbean ingredients and substitute tomatillios for culantro, or anything similar, people will mention it. As in: you made a mainlander move, lol) GOYA your spice packet game is lacking a type of sauce and were all noticing. The only sin achiote DOESN'T have the culantro so they are forcing us to buy that green jar.
Jaimie you keep it up you are trying and it shows: you're gonna get so good at this!! bisous
An interesting fact about Belize unrelated to food (well as a hip hop fan it’s interesting to me).
There was a rapper born in Belize who grew up in East Flatbush signed to Bad Boy records in the late 90s. He was famous because even though it was his natural voice…he sounded almost exactly like Notorious BIG!
He was convicted of assault in 2001 and sentenced to 10 years while he continued to record music.
He was released in 2009 and deported to Belize. While in prison he converted to Orthodox Judaism, changed his name and is now serving as The Leader of The Opposition as the Honourable Shyne Barrow.
Anyway….this food looks amazing! You’ve done it again Jamie!
I was intrigued by the spice mixture, so hard to try it. It was delicious.!
Not how we do it in Belize.
Finally made something I would actually eat!! 😂😂
I made navy beans recently and I had to cook them for an hour and 15 minutes
OMG don't eat raw kidney beans. There's a phytotoxin that can give you severe stomach issues (it's destroyed by cooking). Just a bite of one isn't likely to be harmful, or even noticeable, but seeing you chomp into a raw bean gave me the heebie-jeebies.
This is just what I was coming to the comments to say!
Looks delish!
That looks amazing!
I found your channel through the Julia recipes but I like this idea so much more. This definitely inspires me to try cooking stuff from around the globe. One of my best friends families are muslim/hindu so I might start cooking something from that area so I can send her pictures
Belize home sweet home 🥰. Nice video 😇
I am Belizeans n I’ve never made my own recardo. Good job
That looks like something I'd like to try to make!
That is a winning dish! I’ll be making that!
just had to pass along..... dry beans, always use dry beans started the day before. After soaking overnight, rinse very well cause they released an agent that preserves them and creates gas. You will never go back to canned beans. Taste, texture and longevity, they will last in fridge much longer. Great beans of all kinds. PS...soak your nuts for at least four hours, especially walnuts they dry in oven with just a tad of salt. All bitterness gone and a wonderful texture. love your vids by the way.
Love it!
this looks amazing...
My country! You did a pretty good job 🇧🇿
Belize is an awesome country with amazing people and wonderful food! Your stew chicken looked very good, and having had it in Belize a few times, it really is such a flavorful dish, but you are missing the potato salad! - actually that's OK because I don't really like potato salad :)
I have a good recipe for you with the salad. Never use regular mayo in it!!
Add baking soda to cook your beans. They'll tenderize much quicker. See 'What's Eating Dan' baking soda video.
Mom always called it "wur-shter" sauce. So I call it "wur-shter" sauce lol
Sweet green onions - that is the new one!
I was shocked to see Belize when I was clicking through RUclips and glad to see how much our food delighted you. Got to join the crowd above and say you missed on the plantain, they should be soft and sweet; like maduros. You made tostones. But a great job for a first try!
I used to have a Jamaican roommate who cooked something he called brown stew chicken which looked almost exactly like this. (And was incredibly delicious.) I'm curious, are there any big differences between Jamaican and Belizean stew chicken?
@@hadronoftheseus8829
Belize way to do it here.
ruclips.net/video/AXJRm3xukWE/видео.html
Jamaican way
ruclips.net/video/Rw7O6bgYrDA/видео.html
Geography plays a role here. Jamaica is an ISLAND and thus they season things differently. Mostly, go for hot peppers and strong spices.
Belize is located in Central America and we have a mixture of Caribbean, mayan and mexican type influences. Belizeans generally use the mayan ways of seasoning with red recado and mexican green cilantro sauces. All that combined with some of the caribbean seasonings as well.
Essentially, since Belize is multicultural and has a lot of LATIN and Mayan influence in food spices and seasonings it usually reflects in how we season the chicken. Jamaicans being a Black culture use their standard way of seasonings and spices available to them on the island for generations.
@@hadronoftheseus8829 They are very similar if not the same.
".... on my knees in Belize." - Karen Walker
please try the potato salad with it too!!!! looks great though!
When you get to G I recommend Grenada
This is very reminiscent of Jamaican food
green onions you said but it was bell pepper. haha
Plantains when they're green they have a more potato taste when fried. When plantains are ripe they have a sweeter flavor.
When I was in Belize I ordered Bombo chicken curry with rice. As I was eating I thought "they sure cut this chicken up strangely". Turns out the chicken wasn't chicken! 🤢
Worcestershire said correctly but less emphasis on the ‘r’ in Worc, so more like ‘Woos-sta-sher’
I made this and the rice and beans were amaaaaazing. The chicken was ok…not sure I love the flavor from the annatto. I learned that just bc I love plantain chips it doesn’t mean that I will like plantains as a side dish. As a meal, I would give this 6/10. I will make the rice and beans again, but that’s all. ❤
I pondered about leaving a comment because your videos are fun and you show a lot of effort but, about 6 minutes in I was like ok no. We don't have ( Worcestershire ) sauce available at our local stores. This is not a thing, and nor is using soy sauce, that is more Asian. This is a Kriol dish so that should be your source for an (authentic Belizean rice and beans stew chicken, potato salad, and fried ripe plantain)meal. Overkill with the recado, the sugar should be roasted to a golden brown color, then cover and open periodically to turn your chicken so that the color spreads. We season with salt except if you marinate overnight if you season just before add salt and start cooking. We do not use green plantain at all. A pound or two of beans is usually pre-boiled in a pressure cooker, slow cooker, or on the stove top for a few hours. Authentic rice and beans use freshly squeezed coconut milk but I understand the milk. There is an option 2 for 'schu chikin' but I leave that to your able hands..
I was thinking the same thing, thanks for saying it.
You forgot the coleslaw/potato salad dude 😭😭 and ripe plantains are our go-to, not green. Green is for plantain chips. Also, we usually cook the beans overnight in a slow cooker. Other than that, everything else looked great, ig 🤷🏽♀️
As a Belizean. This is Rice and Beans is Belizean approved. :)
Im from Belize 🇧🇿🤙