Spicy Chicken with Coconut Rice and Beans

Name: Spicy Chicken with Coconut Rice and Beans
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Yield: Serves 2
Cuisine: jamaican
Ingredients: 1 tbsp lime juice; 1 tsp rapeseed oil plus a drop for frying; 1/2 tsp allspice plus a good pinch; 1 tsp finely grated ginger; 1 large garlic clove finely grated; 1 tsp smoked paprika; 2 tbsp fresh thyme plus a little to serve if you like; 2 skinless chicken breast fillets; 100g brown basmati rice; 15g creamed coconut (from a block), chopped; 4 spring onions finely sliced; 11/2 tsp vegetable bouillon powder; 1 red pepper deseeded and finely diced; 400g can red kidney beans

4.45 (9)

⏱ 51 mins 🍽 Serves 2 🌶 jamaican ✅ Easy 🏷 Main course

Prepare this flavourful Jamaican-inspired dinner featuring spiced chicken breasts alongside a hearty coconut rice. The rice is cooked with brown basmati, red kidney beans, diced red pepper and spring onions for a fibre-rich accompaniment. The dish offers a satisfying blend of spices like allspice, smoked paprika and fresh thyme, creating a deceptively healthy meal that is both creamy and full of flavour. It serves two people and takes just 51 minutes from start to finish.

Ingredients

1 tbsp lime juice
1 tsp rapeseed oil plus a drop for frying
1/2 tsp allspice plus a good pinch
1 tsp finely grated ginger
1 large garlic clove finely grated
1 tsp smoked paprika
2 tbsp fresh thyme plus a little to serve if you like
2 skinless chicken breast fillets
100g brown basmati rice
15g creamed coconut (from a block), chopped
4 spring onions finely sliced
11/2 tsp vegetable bouillon powder
1 red pepper deseeded and finely diced
400g can red kidney beans

Method

Combine the lime juice in a bowl with 1 tsp oil, a good pinch of allspice, the ginger, garlic, paprika and 1 tbsp thyme. Gently flatten the thick end of each chicken breast to ensure even cooking, then make three slashes across each one. Place the chicken in the spice mixture and coat thoroughly.
Place the rice into a saucepan with the remaining ½ tsp allspice, coconut, 1 tbsp thyme, spring onions and bouillon powder. Pour in 370ml boiling water, then stir through the red pepper and beans including the liquid from the can. Bring to a boil, cover and reduce the heat. Cook for 25 mins until the rice is tender. Leave to stand for 5 mins so any remaining liquid is absorbed.
While the rice cooks, lightly oil a non-stick frying pan and place it over heat. Add the chicken and cook for 6 mins. Flip the chicken over and cook for a further 5-6 mins until it is browned in spots and cooked through. Cover and leave to rest until the rice is ready. Serve the rice with the chicken, adding a little extra thyme as a garnish if desired.

Nutrition (per serving)

Calories598 kcal

Fat11 g

Saturates3 g

Carbs61 g

Sugars7 g

Fibre15 g

Protein55 g

Sodium428 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinejamaican

DietHealthy, Low fat