Caribbean Chicken with Rice and Beans

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1128

Panfried chicken breast spiced up with jerk seasoning, ginger, and lime. (This would also be great with boneless chicken thighs.) Served with an easy rice and beans side dish that's full of flavor. You'll definitely make this again!

recipe updated May 3, 2019

Ingredients

  • Ginger icon
    Ginger
    1 tsp (about 2g)
  • Lime icon
    Lime
    x 1 (about 100g)
  • Chicken breast icon
    Chicken breast
    x 2 (about 225g)
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    1
  • Chicken stock icon
    Chicken stock
    175ml (¾ cup)
  • Canned red kidney beans icon
    Canned red kidney beans
    200g (about ¾ cup)
  • Canned corn icon
    Canned corn
    50g (about 4½ tbsp)
  • Jerk seasoning icon
    Jerk seasoning
    2 tsp (about 6g)
  • Vegetable oil icon
    Vegetable oil
    3 tbsp (about 44ml)
  • Basmati rice icon
    Basmati rice
    150g (about ¾ cup)
  • Coconut milk icon
    Coconut milk
    175ml (¾ cup)
  • Fresh thyme icon
    Fresh thyme
    8 sprigs
  • Lime zest icon
    Lime zest
    x 2 (about 4g)

Tools

  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Small bowl
  • kCook icon Work surface
  • kCook icon Frying pan
  • kCook icon Frying pan

Step preview

  1. Add jerk seasoning, ginger and lime to a clean small bowl
  2. Mix with tablespoon until well combined
  3. Add chicken breast to a clean work surface
  4. Slice
  5. Toss mixture with chicken
  6. Add vegetable oil to a clean frying pan
  7. Heat - medium heat
  8. Transfer chicken to frying pan
  9. Cook each side and continue - approx 7 min
  10. Add vegetable oil to a clean frying pan
  11. Heat - medium heat
  12. Add onion and garlic clove to the frying pan
  13. Cook until softened - approx 2 min
  14. Add basmati rice, chicken stock and coconut milk to the frying pan
  15. Heat until just boiling
  16. Simmer - low heat
  17. Cover to simmer - approx 15 min
  18. Simmer until liquid has evaporated
  19. Add canned red kidney beans, canned corn and fresh thyme to the frying pan
  20. Cook until heated through - approx 5 min
  21. Serve
  22. Garnish with lime zest and fresh thyme
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