Caribbean chicken with rice and black beans
A moreish taste of the Caribbean, and for less than £1.50 a head.
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Ingredients
- 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
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Method
- 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.
- Meanwhile, cook the rice in boiling salted water for 10-12 minutes, then drain. Set aside.
- 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.
Nutrition
- 703kcals Calories
- 19.4g (3.8g saturated) Fat
- 46.5g Protein
- 86.2g (1.6g sugar) Carbs
- 0.6g Salt
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