Rice & peas with mango chicken
- Preparation and cooking time
- Plus marinating
- Serves 4
Affordable, tasty and filling, this Lesley Waters dish will become a family favourite
For the rice and peas
- STEP 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.
- STEP 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.
Cannellini, flageolet, borlotti, red kidney, black, pinto, aduki, haricot – there are so many types of beans available now. They all have more or less the same uses, cooked in soups and stews, dressed in salads or mashed and served instead of potatoes. One simple rule when using canned beans is to make sure you rinse them really well.
I love pulses – they are real flavour absorbers and work well in a whole variety of dishes. They’re also cheap, satisfying and a delicious way to add protein and fibre to your diet. Most pulses are available in cans, so there’s no need to soak them – and some lentils can be cooked very quickly. If you’ve never used pulses before you’ll be amazed at how they can become so much a part of your everyday meals