Caribbean chicken with rice and black beans

  • Serves 4
  • Ready in 30 min
  • Easy
A moreish taste of the Caribbean, and for less than £1.50 a head.

Nutritional info per serving

  • Calories703kcals
  • Fat19.4g (3.8g saturated)
  • Protein46.5g
  • Carbohydrates86.2g (1.6g sugar)
  • Salt0.6g

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


  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. Meanwhile, cook the rice in boiling salted water for 10-12 minutes, then drain. Set aside.
  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.
  • 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.
  • This dish is great washed down with a cool lager but also makes a good partner with a juicy, full-flavoured Australian Chardonnay.

From October 2008

Main Ingredients:

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