Caribbean chicken with rice and black beans

Caribbean chicken with rice and black beans
  • Serves icon Serves 4
  • Time icon Ready in 30 min

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

Nutrition: per serving

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

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

Method

  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.

delicious. tips

  1. 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.

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