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
4 Tbsp. barbecue sauce
2 tsp. jerk spice mix or paste
4 tsp. sunflower oil
2 fresh sweetcorn cobs
4 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
