Rice & peas with mango chicken

Rice & peas with mango chicken

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins Plus marinating

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
702
protein
50g
carbs
86g
fat
20g
saturates
7g
fibre
11g
sugar
19g
salt
2.55g

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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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.

Recipe from Good Food magazine, July 2008

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Comments

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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
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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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