Caribbean Chicken with Rice and Beans
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 50mins
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- Serves
- 2
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- Calories
- 979
Panfried chicken breast spiced up with jerk seasoning, ginger, and lime. (This would also be great with boneless chicken thighs.) Served with an easy rice and beans side dish that's full of flavor. You'll definitely make this again!
recipe updated Feb 23, 2022
Ingredients
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- Ginger
- 1 teaspoon
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- Lime
- 1
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- Chicken breast
- 2
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- Onion
- 1
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- Garlic clove
- 1
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- Chicken stock
- 175 ml
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- Canned red kidney beans
- 200 g
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- Canned corn
- 50 g
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- Jerk seasoning
- 2 teaspoons
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- Vegetable oil
- 3 tablespoons
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- Basmati rice
- 150 g
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- Coconut milk
- 175 ml
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- Fresh thyme
- 8 sprigs
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- Lime zest
- 2 wedges
Tools
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Stove
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Small bowl
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Work surface
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Frying pan
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Step preview
- Add jerk seasoning, ginger and lime to a clean small bowl
- Mix with tablespoon until well combined
- Cut a few slashes across each chicken breast
- Toss mixture with chicken until coated
- Add vegetable oil to a clean frying pan
- Heat over medium heat
- Transfer chicken to frying pan and cook for 15–20 minutes, turning occasionally, until cooked through.
- Remove chicken and add oil
- When oil is heated, add onion and garlic
- Cook until softened - approx 2 min
- Add basmati rice, chicken stock and coconut milk to a clean frying pan
- Heat until just boiling
- Cover and simmer for approx 15 min, until liquid has evaporated
- Add canned red kidney beans, canned corn and fresh thyme
- Cook until heated through - approx 5 min
- Garnish with lime zest and fresh thyme and serve