Spicy chicken with coconut rice & beans - Good Food Middle East
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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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Can opener
- Grater
- Citrus press
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
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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