Rice & peas with mango chicken

Rice & peas with mango chicken

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(20 ratings)

Prep: 10 mins Cook: 30 mins Plus marinating


Serves 4
Affordable, tasty and filling, this Lesley Waters dish will become a family favourite

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal702
  • fat20g
  • saturates7g
  • carbs86g
  • sugars19g
  • fibre11g
  • protein50g
  • salt2.55g
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  • 6 tbsp mango chutney
  • zest and juice 2 limes



    The same shape, but smaller than…

  • 4 skinless chicken breast

For the rice and peas

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 200g long grain rice
  • 400g can kidney bean, drained and rinsed
  • 400g can black-eyed bean, drained and rinsed
  • 500ml vegetable stock
  • 1 thyme sprig, leaves stripped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 175g frozen petits pois
  • 200ml reduced-fat coconut milk


  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.

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Comments (24)

Lomastha's picture

Such a delicious and easy recipe. Always use dried thyme and it works really well.

SiNZ's picture

Couldn't get black-eyed beans so used half black beans & half chick peas to replace. Worked well. Added a finely chopped red chilli to the rice to give it a little more flavour. The chicken breasts I used were huge and took a lot longer to cook and I ended cutting them up to accelerate the process (as well as check they weren't pink). I think next time I will use chicken thighs.

gidget's picture

Made this last week mango sauce was brilliant could have done with more though. As I had open 150ml of single cream and about 100ml of frozen coconut milk I used these instead and I believe it tasted the same. Everyone said it was good and it was all eaten. As others have said the rice became more like a pudding than fluffy Chinese style rice also there was too much. I ate the unused amount reheated over the next two days with bottled sweet and sour sauce and it was great. Coconut milk does freeze very well especially if its the full cream version never used the low fat so can't comment also full fat coconut milk can be diluted by 50% to make it a lower fat content.

marzipanfeind's picture

I've made this a couple of times now and it's really nice. The first time I made it exactly to the recipe. This evening, based on what I had in the house, I did it with sweetcorn and spinach in the rice, rather than beans and peas, and no onion or thyme. I also used homemade chutney this time (an Anjum Anand recipe), which was less syrupy, so there was no excess sauce to heat in a pan. Instead, I added some water to the chicken and let it bubble for a minute at the end, which made some caramelised sauce. Mmm.

glenyst's picture

We all loved this, but the rice & peas only just fitted in the pan, making it difficult to stir properly. Also, you get half a tin of coconut milk left over.

thechef's picture

Love this recipe , it's really simple to make and very tasty. I can't get hold of black eyed beans but even only using the kidney beans it tastes lovely.

foody999's picture

I loved the combination of the mango chutney and lime juice on the chicken, also been looking for an easy recipe for rice and peas for ages and have at last found one!! We loved this dish and will certainly be eating this alot in the future. Only negative is that all the windows in the kitchen have to be open as the smoke from the griddle pan was immense..maybe I need to invest in a more effective extractor..:)

danicquinn's picture

Review in two parts - the rice and peas were GREAT but the chicken was only fine (i.e. nothing special). I probably wouldn't make the chicken again, but I would definitely use the r&p recipe for many meals.

fluffyhelen's picture

We're pretty lazy & I've now amended this recipe & cook it in the oven.

I cut slits in the chicken and then fill them with mango chutney. I then add some lemon juice and tumeric and bung them in the oven for 25 minutes.

In the meantime you can cook the rice/kidney beans/peas.

Be warned - the rice is REALLY rich & can be quite sicky.

geraniumtomcat's picture

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

fluffyhelen's picture

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

placebo_effect's picture

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.

my_dunh's picture

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!

fluffyhelen's picture

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. :)

clairebagnall's picture

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!!

weasel170's picture

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

bairns's picture

This was delicious. 11 out of 10 !!

sheepie's picture

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.

karina_ams's picture

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!

Frantic Flapjack's picture

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


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