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 23 Feb 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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- Tinned red kidney beans
- 200 g
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- Tinned sweetcorn
- 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
- Add chicken breast to a clean work surface
- Toss mixture with chicken until coated
- Add vegetable oil to a clean frying pan
- Heat - medium heat
- Cook each side and continue - 15 min, medium heat
- Add vegetable oil to the frying pan
- Add onion and garlic clove to the frying pan
- Cook until softened - 2 min, medium heat
- Add basmati rice, chicken stock and coconut milk to a clean frying pan
- Heat until just boiling - medium-high heat
- Simmer to simmer - 15 min, medium-low heat
- Add tinned red kidney beans, tinned sweetcorn and fresh thyme to the frying pan
- Cook until heated through - 5 min, medium heat
- Add lime zest and fresh thyme