====== Stewed Chicken over Coconut Rice & Beans ======
{{tag>Recipe Carne 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Chicken thighs |
^ Marinade ^^^
|  2  | tbsp | Tapatio |
|  1  | tbsp | Lime juice |
^ Braising Sauce ^^^
|  1  | cup | Dice tomatoes in juice |
|  1  | tsp | Fish sauce |
|  1  | tbsp | Tomato paste |
|  1  | tsp | Finely grated ginger |
|  1  | tsp | Sugar |
^ Rice ^^^
|  ½  | cup | Rice |
|  ½  | cup | Kidney beans |
|  ⅓  | cup | Coconut milk |
^ Vegetables ^^^
|  1  | small | Red Onion |
|  1  | large | Bell pepper |
|  1  | bunch | Cilantro |
|  1  | tsp | Cumin |

  - Prep
    - Debone and dry the chicken thighs.  Cut into chunks.
    - Juice lime
    - Grate ginger
    - Thinly slice onion in strips
    - Thinly slice bell pepper in strips
    - Chop cilantro
  - Cook
    - Add chicken, tapatio, and lime juice to a bowl.  Season with salt and pepper and mix well.  Set aside.
    - Combine tomatoes, fish sauce, tomato paste, ginger and sugar in a bowl.
    - Combine rice, coconut milk and ¾ cup water in a saucepan.  Cook for about 15 minutes.  Add beans and stir.  Cook for another 3 to 5 minutes if rice is not done.  Fluff, and set aside, covered.
    - Shaking off excess marinade, add chicken to a hot oiled pan.  Brown well on one side (4 minutes) then stir and cook until all pink disappears.  Set aside in a bowl.
    - To the same pan, add the onion and bell pepper and cook until soft (2 to 3 minutes).
    - Add cumin and cook for about 30 seconds.
    - Add tomato mixture and ½ cup water to pan.  Bring to a boil then reduce to a simmer.
    - Add chicken pieces and juices.  Cover and cook for 2 to 4 minutes.
    - Season to taste with salt and pepper.

Serve stew over the rice.