Rice & peas with mango chicken

Rice & peas with mango chicken

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(21 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 breasts

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 cloves, crushed
  • 200g long grain rice
  • 400g can kidney bean, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…


  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, questions and tips

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15th Jun, 2009
I really like making this meal. A firm favourite in our house. =)
5th Jun, 2009
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.
7th Mar, 2009
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!
22nd Jan, 2009
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. :)
19th Jan, 2009
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!!
18th Nov, 2008
Loved this recipe, I followed it to the letter and it tasted divine!
21st Aug, 2008
This was delicious. 11 out of 10 !!
3rd Aug, 2008
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.
1st Aug, 2008
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
7th Jul, 2008
Very tasty. Used chickpeas instead of red kidney beans and served with chicken curry.


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