Rice & peas with mango chicken

Rice & peas with mango chicken

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(20 ratings)

Prep: 10 mins Cook: 30 mins Plus marinating

Easy

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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Ingredients

  • 6 tbsp mango chutney
  • zest and juice 2 limes
    Lime

    Lime

    ly-m

    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
    Onion

    Onion

    un-yun

    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

    Thyme

    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

Method

  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)

hexane's picture
4

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.

kerryevans's picture

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!

chefkishore's picture

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

pugwash's picture
4

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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