Rice & Peas with Mango Chicken
This Caribbean main course is a satisfying and budget friendly family meal. Tender chicken breasts are coated in a vibrant glaze of mango chutney, lime and oil, then griddled until charred. They are served alongside a creamy pot of rice simmered with kidney beans, black eyed beans and petits pois in a coconut milk and vegetable stock. The dish is finished with a warm, tangy mango sauce.
Ingredients
- 6 tbsp mango chutney
- zest and juice 2 limes
- 4 skinless chicken breasts
- 4 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves crushed
- 200g long grain rice
- 400g can kidney bean drained and rinsed
- 400g can black-eyed bean drained and rinsed
- 500ml vegetable stock
- 1 thyme sprig, leaves stripped
- 175g frozen petits pois
- 200ml reduced-fat coconut milk
Method
- Begin the rice and peas by heating 2 tbsp oil in a large frying pan and frying the onion for 5 mins. Stir in the garlic, followed by the rice, and cook for 1 min more. Add the beans, then pour in the stock and coconut milk, seasoning well. Bring to the boil, cover the pan, and simmer gently for 25-30 mins until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff the rice with a fork.
- While the rice cooks, combine the mango chutney, lime zest and juice and the remaining olive oil, seasoning the mix well. Heat a griddle or frying pan, brush a little of the mango mixture over the chicken breasts, and cook them for 5 mins each side until charred and cooked through. Set the chicken aside to rest for a few mins while you warm the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of the warm, tangy mango sauce.
Nutrition (per serving)
Calories702 kcal
Fat20 g
Saturates7 g
Carbs86 g
Sugars19 g
Fibre11 g
Protein50 g
Sodium1020 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinecaribbean
