If you like the moreish taste of the Caribbean, try this Caribbean chicken with rice and black beans recipe for a tasty midweek dinner that can be ready in just 30 minutes.
Prep time:
10 Mins
Cook time:
30 Mins
Effort:
Medium
Yield:
Serves 2
Ingredients
- 1 garlic clove
- 2 spring onions
- 1 lime
- 1 bunch(es) coriander
- 200g canned sweetcorn (approx 150g drained weight)
- 400g canned black beans (approx 235g drained weight)
- 300g basmati rice
- 210 grams diced chicken thigh
- 2-3 tbsp jerk spice mix
- 40g mango chutney
Method
- Peel and grate the garlic (or use a garlic press).
- Trim the spring onions then slice thinly.
- Zest the lime and cut into wedges.
- Roughly chop the coriander (stalks and all).
- Drain and rinse the sweetcorn and black beans.
- Cook the rice according to pack instructions (usually entails cooking the rice in boiling salted water for 10 to 12 minutes). Drain and set aside afterwards.
- While the rice is cooking, heat a drizzle of oil in a large frying pan over high heat.
- Once hot, add the chicken and cook until golden brown, 5 to 6 minutes, stirring every 1 to 2 minutes.
- Add the jerk spice (add less if you don’t like spice) and garlic to the chicken and cook, stirring, for 1 minute.
- Add the mango chutney and 50ml of water with plenty of salt and pepper.
- Stir through the beans, sweetcorn, half the lime zest and half the spring onion.
- Mix well and simmer until the sauce is thick and sticky, 2 to 3 minutes. Check that the chicken is cooked i.e. it is no longer pink in the middle.
- Stir the rice and half the coriander through the chicken mixture. Taste and add more salt and pepper if you like.
- Divide the rice between your plates and top with the remaining spring onion, coriander and lime wedges.
