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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:RapidSpicyUnder 600 calories

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

Garlic Clove

2 unit(s)

Spring Onion

1 unit(s)


1 bunch(es)


1 tin(s)


½ pack(s)

Black Beans

210 grams

Diced Chicken Thigh

1 pot(s)

Poudre de Colombo


1 pot(s)

Mango Chutney

1 sachet

Chicken Stock Powder

1 pack(s)

Steamed Coconut Basmati Rice

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2349 kJ
Energy (kcal)562 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate64 g
of which sugars18.0 g
Protein34 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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!