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