Jerk Chicken Bowl

• 150 g Basmati rice
• 300 ml Water
• 400 g Canned black beans
• 2 tbsp Olive oil
• 350 g Boneless skinless chicken thighs
• 2 tsp Jerk seasoning
• 2 cloves Garlic
• 1 large Mango, ripe but firm
• 1 small Red onion
• 2 Spring onion
• 1 Lime
• 15 g Fresh coriander
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Rinse the basmati rice in cold water until the water runs mostly clear. Tip into a saucepan with the water and fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes to steam.
2. Drain and rinse the canned black beans in a colander. Put them back into the saucepan (off the heat is fine) with a pinch of fine sea salt and a splash of water, then cover to keep warm. If they cool down, warm gently for 2 to 3 minutes until hot.
3. Pat the chicken dry, then toss with the jerk seasoning, black pepper, 1 tbsp olive oil, and the garlic (finely grated or crushed). Leave to sit while you make the salsa. Wash your hands and any boards/knives after handling raw chicken.
4. Dice the mango, finely chop the red onion, and thinly slice the spring onion. Put into a mixing bowl, squeeze in half the lime, and add a small pinch of fine sea salt. Roughly chop most of the fresh coriander and stir it through, reserving a little to finish.
5. Heat the remaining 1 tbsp olive oil in a frying pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning once or twice, until deeply browned and cooked through. Rest on a plate for 2 minutes, then slice.
6. Fluff the rice with a fork and divide between two bowls. Spoon over the black beans, top with the sliced jerk chicken, and add the mango salsa. Squeeze over the remaining lime and finish with the reserved fresh coriander.

Made this recipe? Rate it — a comment is optional.