If we had to describe our Caribbean style chicken rice bowl in three words, it would have to be sweet, smoky and spicy. Served with steamed coconut basmati rice for added sweetness, this recipe will have you wishing for warmer climes!
Always refer to the product label for the most accurate ingredient and allergen information.
Diced Chicken Thigh
Poudre de Columbo(ContainsMustard)
Mango Chutney 40g
Chicken Stock Powder(ContainsCelery)
Steamed Coconut Basmati Rice
a) Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. b) Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). c) Drain and rinse the sweetcorn and black beans.
a) Heat a drizzle of oil in a large frying pan over high heat. b) Once hot, add the chicken and cook until golden brown, 5-6 mins, stir every 1-2 mins.
a) Add the poudre de colombo (add less if you don't like spice) and garlic to the chicken and cook, stirring, for 1 min. b) Add the mango chutney, water (see ingredients for amounts) and chicken stock powder. c) Season with salt and pepper. d) Stir through the beans, sweetcorn, half the lime zest and half the spring onion. e) Mix well and simmer until the sauce has reduced by half, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Meanwhile, cook the rice according to pack instructions.
a) Stir the rice and half the coriander through the chicken mixture. b) Taste and add more salt and pepper if you like.
a) Divide the rice between your plates and top with the remaining spring onion, coriander and lime wedges for squeezing over. Enjoy!