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Mango Chicken with Rice and Peas

Name: Mango Chicken with Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Caribbean
Ingredients: 12 tbsp manga chutney; zest and juice 2 limes; 8 skinless chicken breasts; FOR THE RICE AND PEAS:; 8 tbsp olive oil; 2 chopped onion; 4 crushed garlic cloves; 400g long grain rice; 800g darined and rinsed can kidney beans; 800g drained and rinsed can black-eyes beans; 1litre vegetable stock; 2 thyme sprig (leaves stripped); 350g frozen petits pois; 400ml reduced-fat coconut milk

Over a year ago 3,131 views

Prep: 15 mins

Cook: 30 mins

Serves: 8

Caribbean Main Course

Ingredients

12 tbsp manga chutney
zest and juice 2 limes
8 skinless chicken breasts
FOR THE RICE AND PEAS:
8 tbsp olive oil
2 chopped onion
4 crushed garlic cloves
400g long grain rice
800g darined and rinsed can kidney beans
800g drained and rinsed can black-eyes beans
1litre vegetable stock
2 thyme sprig (leaves stripped)
350g frozen petits pois
400ml reduced-fat coconut milk

Accompaniment

Description

Yummy carribean dish for dinner parties.

Method

1
1. Make the rice and peas: heat 4 tbsp oil in a large frying pan, then fry onion for 5 minutes. Add the garlic, then stir in the rice. Cook for 1 minute more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 minutes or until the rice is just cooked. Add the thyme and petit pois for the final 3 minutes of cooking, then fluff up with a fork.

2. Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 minutes each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.