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Caribbean chicken with rice and black beans

Name: Caribbean chicken with rice and black beans
Yield: Serves 4
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

Published: 30 Sep 08
Updated: 18 Mar 24

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

Easy
October 2008

Test kitchen approved

Serves 4
Ready in 30 min

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

Dairy-free recipes

Nutrition: per serving

Calories: 703kcals
Fat: 19.4g (3.8g saturated)
Protein: 46.5g
Carbohydrates: 86.2g (1.6g sugar)
Salt: 0.6g

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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.

Recipe from October 2008 Issue

Nutrition

Nutrition: per serving

Calories: 703kcals
Fat: 19.4g (3.8g saturated)
Protein: 46.5g
Carbohydrates: 86.2g (1.6g sugar)
Salt: 0.6g

delicious. tips

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.