Caribbean chicken with rice and black beans recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 30 minutes
  3. Rating

A moreish taste of the Caribbean, and for less than £1.50 a head.

tried and tested
Caribbean chicken with rice and black beans


  1. 4 tbsp olive oil
  2. 1 red chilli, deseeded and finely chopped
  3. Bunch of fresh coriander, roughly chopped
  4. 50g breadcrumbs
  5. 8 skinless, boneless chicken thighs, halved
  6. 300g basmati rice
  7. 2 garlic cloves, crushed
  8. Zest and juice of 1 lemon
  9. 400g can black beans (also known as turtle beans), drained and rinsed


  1. 1. Preheat the oven to 190°C/fan170°C/gas 5. Whizz 2 tablespoons of the olive oil with the chilli and coriander to form a paste and mix with the breadcrumbs. Spread over the chicken pieces. Place on a baking sheet and cook in the oven for 20 minutes, until golden and crispy.
  2. 2. Meanwhile, cook the rice in boiling salted water for 10-12 minutes, then drain. Set aside.
  3. 3. Heat the remaining oil in a pan and add the garlic and lemon zest and gently fry for 30 seconds, then add the rice and black beans and stir-fry together for 5 minutes. Season and stir in the lemon juice. Serve the rice with the chicken.

Nutritional info

Per serving: 703kcals, 19.4g fat (3.8g saturated), 46.5g protein, 86.2g carbs, 1.6g sugar, 0.6g salt

Chef's tip

If you like Caribbean flavours, try these sticky chicken drumsticks. Season 12 drumsticks and bake in a hot oven for 30 minutes. Brush on a mixture of 1 tsp cinnamon, 1 tbsp lemon juice and 2 tbsp honey. Put back into the oven and cook for 10-20 minutes until sticky and golden. Serve with the rice and beans from the Caribbean chicken recipe.

Wine Recommendation

This dish is great washed down with a cool lager but also makes a good partner with a juicy, full-flavoured Australian Chardonnay.


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