jerk chicken, rice and peas, and mango salsa
Ingredients
- 3 tsp olive oil (2 for chicken, 1 for rice)
- 300g chicken breast (approx. 2)
- 1 tsp all spice
- 1 tsp smoked paprika
- thyme (fresh or dry)
- 1 garlic clove crushed
- brown sugar
- ½ can kidney beans
- ½ can coconut milk
- ½ onion finely chopped
- 4 sprigs of thyme
- 75g white rice
- ½ red onion finely chopped
- 50g mango chopped into small pieces
- 75g plum/cherry tomatoes chopped small
- handful fresh coriander
Method
- Using a rolling pin, bash the chicken breasts between some greaseproof paper until they are slightly flatter.
- Preheat the oven to 180 degrees Celsius.
- Marinade the chicken in the spice mix along with 2 tsp olive oil and set aside.
- Drain and rinse the kidney beans.
- Heat the remaining tsp oil in a small pot and once hot add the onion, garlic, and thyme and cook until fragrant.
- To the same pan, add the rice, coconut milk, ¼ can of water, kidney beans, and season with plenty salt.
- Cook on a low simmer until all the liquid is absorbed and the rice is cooked (you may need to add more water so keep an eye on it).
- Heat a frying pan until hot and add your chicken and cook for 3 mins on each side until you get a nice char before moving the chicken into the oven for a further 12-15 mins until cooked through.
- To make your salsa, mix the chopped tomatoes, red onion, and mango together and season with fresh coriander and plenty of salt and pepper.
- Add your cooked chicken and rice onto a plate and finish with the salsa.