Jamaican Chicken Paillards with Coconut Rice
4 chillies, finely chopped
2 garlic cloves, crushed
3 spring (green) onions, chopped
1 heaped tbsp allspice
½ tbsp ground cinnamon
½ tbsp brown sugar
sea salt flakes
a good splash of vegetable oil
4 skinless chicken breasts, flattened to an even thickness
vegetable oil
2 limes
200 gm basmati rice, rinsed & drained
400 gm coconut milk
150 ml water
400 gm canned red kidney beans, drained & rinsed
2 tbsp chopped fresh coriander
2 garlic cloves, crushed
3 spring (green) onions, chopped
1 heaped tbsp allspice
½ tbsp ground cinnamon
½ tbsp brown sugar
sea salt flakes
a good splash of vegetable oil
4 skinless chicken breasts, flattened to an even thickness
vegetable oil
2 limes
200 gm basmati rice, rinsed & drained
400 gm coconut milk
150 ml water
400 gm canned red kidney beans, drained & rinsed
2 tbsp chopped fresh coriander
Blend 3 chillies, garlic, spring onions, allspice, cinnamon, sugar, a pinch of salt and vegetable oil in a food processor. Smear chicken all over with the paste, cover with clingwrap and refrigerate for at least 1-2 hours (to overnight). When ready, cook rice, coconut milk, remaining chilli and a good squeeze of lime juice in a rice cooker. Then add kidney beans and coriander. Mix well, taste for seasoning and put lid back on to warm through. Heat a little oil in a large heavy-bottomed pan and cook chicken on both sides, squeezing with lime juice as you do so. Mound rice on individual plates, top with chicken and serve with lime wedges on the side.