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Calypso Pepperpot Chicken with Rice and Peas

Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.

ChickenSpicyRiceCaribbeanMangoCoconut
Estimated Nutrition
Calories
1063
kcal / serving
4252 kcal total
Carbs
110.4g
per serving
441.6 g total
Fat
52.6g
per serving
210.4 g total
Protein
37.2g
per serving
148.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tsp
West Indian Hot Pepper Sauce
Tabasco sauce can be used
Dairy
200
ml
Coconut Cream
from a carton
25
g
Butter
125
g
Creamed Coconut
coarsely grated
Fruits
175
g
Mango
ripe, peeled, stoned and diced
0.5
piece
Lime
juice only
GrainsCereals
450
g
Long Grain Rice
LegumesPulses
400
g
Red Eye Kidney Beans
canned, rinsed and drained; can substitute with black-eyed peas or pigeon peas
Liquids
1
l
Water
hot
Meat
4
piece
Chicken Breasts
boneless and skinless
NutsSeeds
2
clove
Garlic
crushed
1
tsp
Paprika
1
tsp
Thyme
dried
2
tbsp
Coriander
fresh chopped, plus sprigs for garnish
2
clove
Garlic
finely chopped
2
sprig
Thyme
fresh
1
piece
Cinnamon Stick
7.5cm long
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
44.4
ml
Olive Oil
equivalent to 3 tbsp
14.8
ml
Sunflower Oil
equivalent to 1 tbsp
Vegetables
1
piece
Onion
finely chopped; can use 3 spring onions
1
piece
Red Finger Chilli
seeded and finely chopped

Method

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