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Jamaican chicken paillards with coconut rice & beans

Method

  • Blend 3 chillies with the garlic, spring onions, allspice, cinnamon, sugar, a pinch of salt and vegetable oil in a food processor. 
  • Then smear the chicken all over with the paste, cover with clingwrap and refrigerate for at least 1-2 hours (to overnight). 
  • When ready, cook the rice with the coconut milk, remaining chilli and a good squeeze of lime juice in a rice cooker. Then add the kidney beans and coriander. Mix well, taste for seasoning and put the lid back on to warm through.
  • Heat a little oil in a large heavy-bottomed pan and cook the chicken on both sides, squeezing with lime juice as you do so. 
  • Mound the rice on individual plates, top with the chicken and serve with lime wedges on the side.

Ingredients

  • 4 small red 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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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