Spicy chicken with coconut rice & beans recipe | Good Food
Cook up this creamy Jamaican-style chicken served with kidney bean and red pepper coconut brown rice. It’s deceptively healthy – low in fat and rich in fibre
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Ingredients
- 1 tbsp lime juice
- 1 tsp rapeseed oil plus a drop for frying
- ½ tsp allspice plus a good pinch
- 1 tsp finely grated ginger
- 1 large garlic clove finely grated
- 1 tsp smoked paprika
- 2 tbsp fresh thyme plus a little to serve if you like
- 2 skinless chicken breast fillets
- 100g brown basmati rice
- 15g creamed coconut (from a block), chopped
- 4 spring onions finely sliced
- 1½ tsp vegetable bouillon powder
- 1 red pepper deseeded and finely diced
- 400g can red kidney beans
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