Caribbean Chicken Rice Bowl
with Sweetcorn and Black Beans
Looking for a tasty midweek dinner option? Try cooking up our Caribbean Chicken Rice Bowl in just 20 minutes for a balanced and tasty dinnertime.
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.
Ingredients
40
Mango Chutney
150
Sweetcorn
210
Diced Chicken Thigh
1
Garlic Clove
2
Spring Onion
½
Black Beans
1
Steamed Coconut Basmati Rice
1
Lime
1
Caribbean Style Jerk
1
Coriander
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Drain and rinse the sweetcorn and black beans.
Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the chicken and cook until golden brown, 5-6 mins, stir every 1-2 mins.
Add the jerk spice (add less if you don't like spice) and garlic to the chicken and cook, stirring, for 1 min. Add the mango chutney and water (see ingredients for amounts) with plenty of salt and pepper. Stir through the beans, sweetcorn, half the lime zest and half the spring onion. Mix well and simmer until the sauce is thick and sticky, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, cook the rice according to pack instructions.
Stir the rice and half the coriander through the chicken mixture. Taste and add more salt and pepper if you like.
Divide the rice between your plates and top with the remaining spring onion, coriander and lime wedges. Enjoy!
