Chicken gets cooked in jerk sauce for a spicy kick and then tossed with kidney beans, mango, desiccated coconut and rice for a fragrant addition to any al fresco table! It would be the perfect thing to bring to a BBQ.
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Yields:
4
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
512
Ingredients
4
skinless chicken breasts
4Tbsp.
barbecue sauce
2tsp.
jerk spice mix or paste
4tsp.
sunflower oil
2
fresh sweetcorn cobs
4Tbsp.
desiccated coconut
250g pouch microwaveable rice (we used Tilda)
juice of 2 limes
1
mango, peeled, stoned and chopped
400g tin kidney beans, drained and rinsed
6
spring onions, finely sliced
large bunch of coriander, roughly chopped
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Arrange the chicken in a single layer in a small baking dish and mix through the barbecue sauce and jerk seasoning. Cook in the oven for 20min or until cooked through. Take out of oven and set aside to rest.
Step 2
Meanwhile, heat half the oil in a large frying pan over medium heat. Toast the sweetcorn cobs, turning, until golden brown. Lift out of pan and set aside to cool.
Step 3
Return pan to the heat and fry coconut until golden brown (watch carefully as this happens quickly). Add remaining oil, rice and the juice of 1 lime. Fry for 1min, then tip on to a large serving platter to cool.
Step 4
When corn cobs are cool enough to handle, shave off the kernels using a large knife. Add to the rice together with the mango, kidney beans and spring onions.
Step 5
Reserving any juices left in the dish, lift chicken on to a board and cut into bite-size pieces. Whisk juice of remaining lime into the empty chicken dish to make a quick dressing. Add chicken to the salad and drizzle over the dressing just before serving.
GH Tip:
Frying the sweetcorn adds a great flavour, but if you’re short on time, swap in a drained 198g tin of sweetcorn.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
