Description of this recipe
This Spicy Chicken with Coconut Rice & Beans is a vibrant and flavorful dish that combines the heat of spices with the creamy richness of coconut. The succulent chicken breasts are marinated in a zesty blend of lime, garlic, and smoked paprika, then cooked to perfection. Served alongside aromatic coconut rice infused with kidney beans and colorful bell peppers, this dish is not only delicious but also visually appealing.
Why you will love this recipe
You will love this recipe for its perfect balance of flavors and textures. The spicy chicken is juicy and tender, while the coconut rice is fluffy and aromatic. The addition of beans provides a hearty component, making this meal filling and nutritious. It’s a one-pan dish that’s easy to prepare, making it perfect for weeknight dinners or special occasions. Plus, the vibrant colors of the ingredients make it a feast for the eyes as well!
Introduction
Cooking can often feel like a chore, but when you have a recipe that excites your taste buds and fills your kitchen with enticing aromas, it transforms into a delightful experience. This Spicy Chicken with Coconut Rice & Beans is one such recipe that brings together the warmth of spices, the creaminess of coconut, and the heartiness of beans in a harmonious dish. Ideal for those who love a little kick in their meals, this recipe is not only simple to follow but also offers a delightful explosion of flavors. Whether you’re cooking for family or entertaining guests, this dish is sure to impress.
Ingredients:
- 1 tbsp lime juice
- 1 tsp rapeseed oil, plus a drop for frying
- ½ tsp allspice, plus a good pinch
- 1 tsp finely grated ginger
- 1 large garlic clove, finely grated
- 1 tsp smoked paprika
- 2 tbsp fresh thyme, plus a little to serve if you like
- 2 skinless chicken breast fillets
- 100g brown basmati rice
- 15g creamed coconut (from a block), chopped
- 4 spring onions, finely sliced
- 1½ tsp vegetable bouillon powder
- 1 red pepper, deseeded and finely diced
- 400g can red kidney beans
Preparation:
Step 1: In a medium bowl, combine the lime juice, rapeseed oil, ½ tsp of allspice, grated ginger, grated garlic, smoked paprika, and 1 tbsp of thyme. Mix well to create a marinade.
Step 2: Take the chicken breast fillets and lightly bash the thickest part to flatten them slightly. This helps them cook evenly. Make three slashes across each breast to allow the marinade to penetrate better. Add the chicken to the marinade and ensure it is well coated. Let it marinate for at least 20 minutes.
Step 3: In a medium saucepan, add the brown basmati rice, remaining ½ tsp allspice, chopped creamed coconut, spring onions, and vegetable bouillon powder. Pour in 370ml of boiling water and stir in the diced red pepper and the red kidney beans, including the liquid from the can.
Step 4: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 25 minutes or until the rice is tender and has absorbed most of the liquid. After cooking, set the rice aside to rest for 5 minutes.
Step 5: In a non-stick frying pan, rub a little oil and heat it over medium heat. Add the marinated chicken and cook for about 6 minutes on one side. Flip the chicken over and continue cooking for another 5-6 minutes, or until the chicken is browned and cooked through. Once done, cover and let the chicken rest while you prepare to serve.
COOKING Rating: 4.5/5
This dish is not only straightforward to prepare but also offers a delightful combination of flavors that will leave your guests asking for seconds.
Serving Suggestions:
Serve the spicy chicken atop a generous helping of coconut rice and beans. Garnish with additional fresh thyme for a pop of color and flavor. A side of lime wedges can enhance the dish further, allowing diners to squeeze fresh lime juice over their meal for an extra zesty kick.
Tips:
- For extra heat, consider adding chopped fresh chili or a pinch of cayenne pepper to the marinade.
- If you prefer a vegetarian option, substitute the chicken with firm tofu or tempeh, marinating and cooking it in the same way.
- Feel free to add other vegetables to the rice, such as peas or corn, for added nutrition and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making for a great lunch option.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Nutritional Information:
- Calories: 450
- Protein: 30g
- Sodium: 600mg
Conclusion
This Spicy Chicken with Coconut Rice & Beans is a fantastic addition to your weeknight dinner repertoire. It’s not only quick and easy to make but also packed with flavor and nutrition. The combination of spices, coconut, and hearty beans creates a satisfying meal that will please even the pickiest eaters. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a delicious homemade meal that’s bursting with flavor!
Questions and Answers about this recipe
- Can I use brown rice instead of basmati rice?
Yes, you can use brown rice, but be aware that it may require a longer cooking time and additional water. Adjust the cooking time according to the package instructions. - What can I substitute for creamed coconut?
If you can’t find creamed coconut, you can use coconut milk as a substitute. Use about 200ml of coconut milk in place of the creamed coconut and adjust the water accordingly. - Is this dish spicy?
The level of spiciness can be adjusted based on your preference. The smoked paprika and any additional chilies you add will determine the heat level. Feel free to omit the paprika for a milder flavor. - Can I make this dish ahead of time?
Yes, the chicken can be marinated a few hours in advance, and the rice can be made ahead as well. Just reheat the rice and chicken together before serving. - What are some good side dishes to serve with this meal?
This dish is quite filling on its own, but you can serve it with a simple green salad, grilled vegetables, or a refreshing cucumber salad to balance the spices.
