Jamaican · Lunch, Dinner
Jerk chicken with rice and beans
Spiced chicken thigh with coconutty rice and kidney beans, Caribbean-style.
- Calories
- 615 kcal
- Protein
- 41 g
- Carbs
- 67 g
- Fat
- 21 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 150 g Chicken thighs (boneless)
- 60 g Basmati rice
- 80 g Kidney beans (tinned, drained)
- 30 ml Coconut milk
- 20 g Spring onions
- 1 tsp Chinese five spice
- ¾ tsp Chilli flakes
Method
- Rub the chicken with the five spice and chilli flakes, then pan-fry over medium-high heat for 7-8 minutes each side until cooked through.
- Cook the rice with the coconut milk and a little water according to packet instructions.
- Warm the kidney beans through in a small pan.
- Stir the beans and spring onion through the coconut rice, slice the chicken and serve on top.
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