YOU WILL NEED:
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
Heinz Jerk BBQ sauce.
HOW TO MAKE IT:
1. 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.
2. 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.
3. 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 .
4. 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.