Jamaican Chicken & Rice

Jamaican Chicken & Rice

With the weather being very dreich (dull & gloomy) recently, we wanted to transport ourselves to a warm sunny place & with that not being possible in these unprecedented times I turned to my Kitchen Cupboards to see what I could make for dinner. Having some tinned pineapple, beans and rice in the cupboard we decided on visiting the Caribbean. This dish has a great blend of popular Caribbean spices, such as ginger, paprika and allspice which transports you right onto the Islands.

Also a great dish for batch cooking as you could quite easily make a big pot and freeze for later. A very nutritious dish with the beans high in fiber and the chicken giving you a good intake of protein. A good filling meal for any family table.


Serves 4

2 Chicken Breasts – cut into bite size pieces

1 Red Pepper, diced

1 White Onion, diced

4-6 Spring Onions, diced (for serving)

1 Tbsp Oil for cooking

1 Tbsp Curry Powder

1 Tbsp Smoked Sweet Paprika

1/2 Tsp of AllSpice

1/2 Tsp of Ginger

200g Cooked Wholemeal Rice (about 50g per person)

Juice of 1 Lime

1 Tbsp Brown Sugar

1 Tsp Dried Chilli Flakes

1 Tin Pineapple Chunks

1 400g can of Black Beans, drained

Handful of Garden Peas

20-30g Cashews, chopped (for serving)

Salt & Pepper to taste


  1. Heat the oil in a pan on medium to high heat, season the chicken and brown all over.
  2. Add the peppers and onion to the pan and cook for about 3 minutes until softened.
  3. Add to the pan the paprika, curry powder, ginger, allspice, brown sugar and chillies, mix through for about 1 minute to coat, then add the black beans, peas, cooked rice, pineapple and lime juice, mix through to combine.
  4. If too dry, add 1-2 Tbsp of water and stir, put lid on pan and heat through for about 5 minutes. To serve sprinkle the spring onion and cashews. Enjoy!

Slow Cook Mexican Beef Mince Tacos

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I have been wanting a Cast Iron Casserole Dish for a while now and my best friend came to the rescue, just out of the blue she gave me this lovely pot, so I just had to come up with a recipe to use it this weekend.

 

Serves 2

1 small onion chopped

1 can black beans, drained

1 can sweetcorn, drained

1 can chopped tomatoes

2 chopped peppers

300g Scottish beef mince

Mexican mix – 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic, 1 tsp chilli powder, 1/2 tsp onion powder, salt & pepper.

200ml beef stock

 

  1. Pre heat your oven to Slow Cook Setting or around 90 deg.
  2. Brown the onions in a little oil, then add the peppers and brown, remove from pan
  3. Add the Beef mince and brown all over, adding salt & pepper to taste
  4. Add back to the pan the onions & peppers along with the sweetcorn, beans, tomatoes, seasoning and stock. Mix through and cook in oven for about 5-6 hours.

Corn Tacos & grated cheese to serve.

 

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Black Bean Tacos

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This is a very simple and quick satisfying dinner & a healthy nutritious one too. The added crispy onions on top just give it a lovely little crunch. I used Corn Tacos for extra flavour.

 

Makes enough for 6 tacos.

1 can Black Beans, rinsed (400g)

150g sweetcorn (fresh or frozen)

1 red pepper, diced

1 tsp dried chilli flakes or chilli powder

1 tbsp cumin

1/2 tsp onion granules

1/2 tsp garlic powder

Sour cream

Chopped Coriander

100g baby spinach

1 Lime

6 Corn Tacos

50g grated cheese (any of your choice)

4 tbsp crispy onions (for recipe click here)

 

  1. Heat a little oil in a fry pan on medium to high heat
  2. Add in the pepper and sweetcorn and cook for about 5 minutes
  3. Add in the black beans, chilli, garlic, onion granules, cumin and pinch of salt, mix through and cook for about 5 minutes
  4. Add in the baby spinach and 2 tbsp water, cover and let spinach wilt for about a minute of 2. Mix through. Finished with 2 tbsp coriander and juice from 1 lime.
  5. To serve, heat up the corn tacos under a grill (or tortillas if using). 2 tbsp of bean mix, top with sour cream, cheese and crispy onions. Yummy!

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