Caribbean chicken and rice bowls with grilled corn salsa
These crispy Caribbean chicken bowls with rice, corn salsa and beans are perfect as a delicious, gluten free family dinner.
Course Dinner
Cuisine Dinner
Keyword Caribbean chicken, Chicken and rice, chicken dinner
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6
Calories 373kcal
Author Alida Ryder
Ingredients
for the chicken
4chicken breastscubed
1teaspoonground cumin
1teaspoonground coriander
1teaspoonall spice
1teaspoonchilli powder
1teaspoonsugar
2teaspoonssalt
2eggsbeaten
1½cupsflour seasoned with 1 teaspoon salt
for the fried beans
1x 400gapprox 12 oz can black beans
1tablespoonolive oil
1teaspoonsalt
1tablespoonlemon juice
for the grilled corn salsa
3ears of cornshucked
1red onionfinely chopped
1cupchopped tomato
1red pepperfinely chopped
handful fresh corianderfinely chopped
juice of 1/2 lemon
salt & pepper to taste
for the rice and bowl
4cupscooked rice
fresh coriander
lemon wedges
fresh chilliessliced
for the coconut dressing
1cupcoconut milk
1-2tablespoonslemon juice
1teaspoondried oregano
2tablespoonspineapple juice
1-2teaspoonschopped chilli
salt & pepper to taste
Instructions
Combine all the spices, sugar and salt then coat the chicken cubes in the rub. Allow to marinade for at least 2 hours.
When the chicken has marinated, coat them first in the beaten egg then in the seasoned flour. To make the salsa, grill the corn until charred and cooked then cut the kernels off the cobs. Combine with the rest of the salsa ingredients then set aside.
Fry the chicken in a deep frying pan with around 1 cup of vegetable oil until golden brown and crisp.
Remove from the oil and drain on kitchen paper.
To make the fried beans, heat the oil in a small frying pan then add the beans. Season with salt and lemon juice then set aside.
Combine all the ingredients for the dressing in a small bowl.
To serve, place the rice in bowls then top with the chicken, salsa and fried beans. Drizzle over some of the dressing and top with fresh coriander. Serve with extra lemon wedges and fresh chillies.