4 chicken portions.
100g basmati rice.
Half a can (200ml) of Amoy reduced fat coconut milk.
2 bunch spring onions , sliced.
Pinch of dried thyme.
1 garlic cloves, finely chopped or sliced.
¼ tsp ground allspice.
1 x 400g Heinz kidney beans, drained.
A little olive oil.
- Serves: 4
- Coat the chicken portions with a tbsp of Heinz Jerk BBQ sauce and a little olive oil, allow to marinade for a couple of hours, overnight is best.
- Heat the Oven to 200°C and place the chicken on to a roasting tray , roast for approximately 30 minutes and baste with the pan juices (or cook as per instructions on pack), until its fully cooked.
- Rinse the rice , then tip it into a large saucepan with all the remaining ingredients except the Heinz kidney beans. Add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook until tender .
- Add the kidney beans to the rice, then cover with a lid. Remove from the heat and leave for 5 mins until all the liquid is absorbed.
Serve rice alongside the chicken with vegetables or salad of choice.