Rice & peas with mango chicken

Rice & peas with mango chicken

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(27 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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14th Jan, 2019
Very simple but tasty recipe loved by the whole family. My only changes were to omit the coconut milk and to use basmati rice (didn't have any long grain) and to cook the rice for 10 minutes.
20th Aug, 2016
Such a delicious and easy recipe. Always use dried thyme and it works really well.
16th Jan, 2016
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.
1st Aug, 2013
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.
2nd Apr, 2013
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.
29th Jan, 2013
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.
7th Feb, 2012
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.
15th Sep, 2011
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..:)
12th Sep, 2011
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.
15th May, 2010
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.


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19th Sep, 2017
I really enjoy this recipe, especially as most ingredients are easily found in a small grocery story. The first time it was a bit too mild for my taste. The second time, I added a teaspoon of chopped red chilli to the rice and a teaspoon of red chilli to the mango mix. This gave it much more life! I also used mango natty, instead of of mango chutney, the second time. It's a Jamaican condiment and has more punch.
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