Rice & peas with mango chicken

Recipe uploaded by

Lesley Waters

8 ratings

Recipe by Lesley Waters

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  15 August 2008

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carol

  21 August 2008

  Carol rated and commented on this recipe

  

  This was delicious. 11 out of 10 !!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Weasel

  18 November 2008

  Weasel rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6613/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.