Description
This Spicy Chicken with Coconut Rice & Beans recipe combines tender, flavorful chicken marinated in a blend of aromatic spices with creamy coconut-infused brown basmati rice and hearty red kidney beans. It’s a deliciously balanced one-pan meal perfect for a satisfying lunch or dinner, featuring vibrant Caribbean-inspired flavors and a comforting texture.
Ingredients
Scale
For the Chicken Marinade
- 1 tbsp lime juice
- 1 tsp rapeseed oil, plus a drop for frying
- ½ tsp allspice, plus a good pinch
- 1 tsp finely grated ginger
- 1 large garlic clove, finely grated
- 1 tsp smoked paprika
- 2 tbsp fresh thyme, plus a little to serve if you like
- 2 skinless chicken breast fillets
For the Coconut Rice & Beans
- 100g brown basmati rice
- 15g creamed coconut (from a block), chopped
- 4 spring onions, finely sliced
- 1½ tsp vegetable bouillon powder
- 1 red pepper, deseeded and finely diced
- 400g can red kidney beans (including liquid)
Instructions
- Prepare the Marinade: In a bowl, combine the lime juice, 1 tsp rapeseed oil, a good pinch of allspice, grated ginger, grated garlic, smoked paprika, and 1 tablespoon of fresh thyme. Stir thoroughly to blend the spices and liquids into a marinade.
- Marinate the Chicken: Lightly bash the thickest part of each chicken breast to even out their thickness for consistent cooking. Then, make three slashes across each fillet. Add the chicken breasts to the marinade and mix well to ensure they are fully coated with the spice blend. Set aside to marinate briefly.
- Cook the Coconut Rice and Beans: Rinse the brown basmati rice and place it in a saucepan. Add the remaining ½ tsp allspice, chopped creamed coconut, 1 tablespoon fresh thyme, sliced spring onions, and vegetable bouillon powder. Pour in 370ml of boiling water, then stir in the finely diced red pepper and the canned red kidney beans including their liquid. Bring the mixture to a boil over high heat.
- Simmer the Rice: Once boiling, cover the pan with a lid and reduce the heat to low. Allow the rice to gently simmer for 25 minutes, or until it is tender and has absorbed most of the liquid. After cooking, remove from heat and leave covered to rest for 5 minutes so it can absorb any remaining moisture.
- Cook the Chicken: Meanwhile, heat a non-stick frying pan over medium heat and rub it with a small drop of rapeseed oil. Place the marinated chicken fillets in the pan and cook for 6 minutes on one side. Turn the chicken over and cook for another 5-6 minutes until browned in places and fully cooked through. Once cooked, cover the pan and set the chicken aside to rest until ready to serve.
- Serve: Fluff the coconut rice and beans with a fork. Plate the rice alongside the rested chicken breasts and, if desired, garnish with a little extra fresh thyme for added fragrance and color. Enjoy this flavorful and satisfying spicy chicken meal.
Notes
- Lightly bashing the chicken ensures even cooking and tender texture.
- Keeping the liquid from the canned beans adds extra flavor and richness to the rice.
- Resting the chicken after cooking helps retain its juices for juicy bites.
- This dish can be prepared ahead by cooking the rice first and reheating gently before serving with freshly cooked chicken.
- For a spicier kick, add some chili flakes or fresh chopped chili to the marinade or rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-inspired
Keywords: spicy chicken, coconut rice, red kidney beans, Caribbean, brown basmati rice, healthy dinner, one-pan meal
