Ingredients

3 x 626g pack Co-op spicy Caribbean half chicken with mango, lime and chilli glaze
3 tbsp Co-op olive oil
3 onions, finely chopped
3 tbsp fresh thyme leaves, or 1 tsp dried
300g Co-op long grain rice
600ml chicken stock
300ml reduced fat coconut milk
Freshly ground black pepper
1 1/2 x 400g can kidney beans
Handful fresh coriander, chopped (optional);

Method

Preheat your oven to 190°C/fan 170°C/Gas 5

Cook the chicken according to the pack instructions

After 40 mins, heat the oil in a frying pan and cook the onions and thyme over a medium heat for 3-4 mins until the onions are beginning to turn golden

Add the rice and stir well

Pour in the stock and coconut milk and season with black pepper. Stir well, then simmer with the lid on for 15 mins, stirring once

Stir in the kidney beans, drained and rinsed, plus 100ml water, and cook for 5 more mins

If using a barbecue, finish the chicken off by cooking for a few more mins on each side to add a smoky flavour

Serve the rice with the chicken, scattered with the coriander, if using

Tips

http://www.dinner4tonight.com/caribbean-chicken.html