Jerk Chicken with Coconut and Kidney Bean Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For the jerk chicken-2 chicken breasts-25g good-quality jerk seasoning -Lime juice and salt for flavourFor the rice and beans -25ml vegetable oil-½ onion, finely chopped -150g long grain rice-200ml water-200ml coconut milk-200g kidney beans, rinsed and drained
1. Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator for at least an hour, but overnight for best results.
2. Grill the chicken for about 45 minutes on medium-low, turning often to optimize cooking and browning.
3. Heat the oil in a large lidded pan and fry the onion until softened but not coloured.
4. Add the rice and stir well, then add the water and bring to the boil.
5. Add the coconut milk and kidney beans, reduce the heat and simmer, covered, for about 20 minutes, or until the rice is cooked.
Number of Servings: 2
Recipe submitted by SparkPeople user PEAGREEN36.
2. Grill the chicken for about 45 minutes on medium-low, turning often to optimize cooking and browning.
3. Heat the oil in a large lidded pan and fry the onion until softened but not coloured.
4. Add the rice and stir well, then add the water and bring to the boil.
5. Add the coconut milk and kidney beans, reduce the heat and simmer, covered, for about 20 minutes, or until the rice is cooked.
Number of Servings: 2
Recipe submitted by SparkPeople user PEAGREEN36.
Nutritional Info Amount Per Serving
- Calories: 742.1
- Total Fat: 36.8 g
- Cholesterol: 136.9 mg
- Sodium: 1,669.8 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 6.7 g
- Protein: 63.6 g
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