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Caribbean Recipes

Caribbean-Style Chicken Rice Bowl

Caribbean-Style Chicken Rice Bowl

Caribbean-Style Chicken Rice Bowl

with Sweetcorn and Black Beans

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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!

Tags:

Rapid

•Spicy

•Under 600 calories

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

40

Mango Chutney

1

Chicken Stock Powder

150

Sweetcorn

1

Poudre de Colombo

210

Diced Chicken Thigh

1

Garlic Clove**

2

Spring Onion

½

Black Beans

1

Steamed Coconut Basmati Rice

1

Lime

1

Coriander

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)562 kcal

Energy (kJ)2349 kJ

Fat18 g

of which saturates7 g

Carbohydrate64 g

of which sugars18 g

Protein34 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped!

1

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.

Start the Chicken

2

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.

Add Flavour!

3

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.

Cook the Rice

4

a) Meanwhile, cook the rice according to pack instructions.

Finish up!

5

a) Stir the rice and half the coriander through the chicken mixture. b) Taste and add more salt and pepper if you like.

Serve

6

a) Divide the rice between your plates and top with the remaining spring onion, coriander and lime wedges for squeezing over. Enjoy!

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