Rice & peas with mango chicken

Recipe uploaded by

Lesley Waters

13 ratings

Recipe by Lesley Waters

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1. Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.
2. Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.

Healthy benefits

Cannellini, flageolet, borlotti, red kidney, black, pinto, aduki, haricot - there are so many types of beans available now. They all have more or less the same uses, cooked in soups and stews, dressed in salads or mashed and served instead of potatoes. One simple rule when using canned beans is to make sure you rinse them really well.

Per serving

702 kcalories, protein 50g, carbohydrate 86g, fat 20 g, saturated fat 7g, fibre 11g, salt 2.55 g

Latest comments and suggestions

• Pugwash

  24 June 2008

  Pugwash rated and commented on this recipe

  

  Very nice and very easy, though possiblya little too sweet for some tatses. The magazine gives a curry version which is worth a try - watch this space!

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• Chef Kishore

  25 June 2008

  Chef Kishore commented on this recipe

  Hi, will try this receipt on the 3rd July, as it's my wife birth day. So let meet after, and will rate this receipt. Regards, Chef Kishore

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• Kezza

  26 June 2008

  Kezza commented on this recipe

  I really enjoyed this receipe but the only thing was the mango marinade that was brushed onto the chicken burnt in the bottom of the frying pan. Not sure if i put too much on or the pan was too hot. Think i might try cooking the chicken in the oven next time. Overall a lovely filling meal and will defiantly make again!

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• Rog

  02 July 2008

  Rog rated and commented on this recipe

  

  It was a very tasty dish. To avoid the mango marinade burning in the frying pan, I marinaded the chicken with it for about 15 minutes and then transferred the excess to a small saucepan, heated it up and simmered it why the chicken was cooking. I then served it onto the top of the chicken.

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• Frantic Flapjack

  07 July 2008

  Frantic Flapjack rated and commented on this recipe

  

  Very tasty. Used chickpeas instead of red kidney beans and served with chicken curry.

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• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  Yummy! The flavour of black-eye beans was new for us, but we liked it very much. Pulses are so healty; it's good to know that it's not only Chili were you can use them for. I bought a jar of organic mango chutney (also a new ingredient in my kitchen) and used the leftover bit for the Crunchy Coronation chicken in the same magazine. (thanks for the tip Pugwash) Two new flavours in one recipe!! Thanks!

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• rebecca

  03 August 2008

  rebecca rated and commented on this recipe

  

  Very good - enjoyed by everyone. I used chickpeas for half the beans because that's what i had, and a spicy mango chutney. I made the raita recipe on the same page which went really well.

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• Beth

  15 August 2008

  Beth rated this recipe

  

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• Carol

  21 August 2008

  Carol rated and commented on this recipe

  

  This was delicious. 11 out of 10 !!

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• Weasel

  18 November 2008

  Weasel rated and commented on this recipe

  

  Loved this recipe, I followed it to the letter and it tasted divine!

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• New2ThisCookingMalarky

  19 January 2009

  New2ThisCookingMalarky rated and commented on this recipe

  

  I made the rice and peas part of this recipe as my side dish for Jamaican Jerk Chicken and it was AMAZING, it was really easy to make and looked fab!! Went down really well with my girlfriend as i made this for our 'Jamaican Night'.. We enjoyed Jerk Chicken, Peas & Rice and she had a few cans of Red Stripe while i had a few glasses of a Rum Cocktail.. All of this whilst listening to some Reggae.. What a treat!!

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• fluffyhelen

  22 January 2009

  fluffyhelen rated and commented on this recipe

  

  Absolutely loved this one. The SO is a BIG fan of mango chutney so when I suggested a meal that uses 6tbsp's of it... :) Went down a TREAT and the rice was gorgeous too. :)

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• Amybelle

  16 February 2009

  Amybelle rated this recipe

  

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• my_dunh

  07 March 2009

  my_dunh rated and commented on this recipe

  

  I made the rice and peas to eat with jerk chicken and used chickpeas instead of kidney beans. The flavours were lovely, but my rice had the consistency of risotto =( I'll have to try it again another time and try not to let the rice go mushy!

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• placebo_effect

  05 June 2009

  placebo_effect rated and commented on this recipe

  

  This was a really interesting meal. The rice had an unusual texture and flavour, probably due to the coconut milk, but it was a tad too heavy. The chicken was definitely the best part, the mango complimenting it very well.

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• fluffyhelen

  15 June 2009

  fluffyhelen commented on this recipe

  I really like making this meal. A firm favourite in our house. =)

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• Sue Lomas

  31 August 2009

  Sue Lomas commented on this recipe

  this looks yummy !!!!!!!!!!!!!!!

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Ingredients

• 6 tbsp mango chutney
• zest and juice 2 limes
• 4 skinless chicken breasts

FOR THE RICE AND PEAS

• 4 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , crushed
• 200g long grain rice
• 400g can kidney beans , drained and rinsed
• 400g can black-eyed beans , drained and rinsed
• 500ml vegetable stock
• 1 thyme sprig, leaves stripped
• 175g frozen petits pois
• 200ml reduced-fat coconut milk

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 6 tbsp mango chutney
• zest and juice 2 limes
• 4 skinless chicken breasts

FOR THE RICE AND PEAS

• 4 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , crushed
• 200g long grain rice
• 400g can kidney beans , drained and rinsed
• 400g can black-eyed beans , drained and rinsed
• 500ml vegetable stock
• 1 thyme sprig, leaves stripped
• 175g frozen petits pois
• 200ml reduced-fat coconut milk

Per serving

702 kcalories, protein 50g, carbohydrate 86g, fat 20 g, saturated fat 7g, fibre 11g, salt 2.55 g

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