Caribbean chicken
https://www.coop.co.uk/recipes/caribbean-chicken
Finish Co-op spicy chicken halves on the barbecue to add a hit of smoky flavour.
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Feeds
6
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Ready in
1 hour
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 62g
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Ingredients
- 3 x 626g pack Co-op spicy Caribbean half chicken with mango, lime and chilli glaze
- 3 tbsp Co-op olive oil
- 3 onions, finely chopped
- 3 tbsp fresh thyme leaves, or 1 tsp dried
- 300g Co-op long grain rice
- 600ml chicken stock
- 300ml reduced fat coconut milk
- Freshly ground black pepper
- 1 1/2 x 400g can kidney beans
- Handful fresh coriander, chopped (optional)
Method
- Preheat your oven to 190°C/fan 170°C/Gas 5
- Cook the chicken according to the pack instructions
- After 40 mins, heat the oil in a frying pan and cook the onions and thyme over a medium heat for 3-4 mins until the onions are beginning to turn golden
- Add the rice and stir well
- Pour in the stock and coconut milk and season with black pepper. Stir well, then simmer with the lid on for 15 mins, stirring once
- Stir in the kidney beans, drained and rinsed, plus 100ml water, and cook for 5 more mins
- If using a barbecue, finish the chicken off by cooking for a few more mins on each side to add a smoky flavour
- Serve the rice with the chicken, scattered with the coriander, if using
