Great for barbeques, lunchboxes or alfresco summer suppers, these exotic chicken and mango skewers are perfectly finished with a dollop of guacamole or salsa
1 tbsp Jerk Mango & Lime paste
4 x 125g chicken breast fillets, cut into mouth-size bites
1 red pepper, quartered, de-seeded and cut into chunks
1 x 400g can mango slices, drained or 1 ripe mango, cut into thick slices
Italian Extra Virgin olive oil for spraying
For the rice ‘n ‘ bean salad:
200g long grain rice
1 onion, finely chopped
1 x 400g can mixed beans, rinsed & drained
200ml reduced fat coconut milk
A handful of freshly chopped coriander
Ready in: 20 mins
In a bowl, mix together the paste and chicken, coating the pieces well. Thread onto 8 small or 4 large skewers, alternating with the mango and pepper. Chill until required.
Meanwhile cook the rice according to the pack instructions. When nearly tender, stir in the onion, beans and coconut milk. Cook for a further few minutes or until all the liquid has been absorbed. Cool, stir in the coriander, chill until required.
Spray the chicken with a mist of oil then pop under the hot grill for 5-6 minutes on each side or until the chicken is cooked through.
Serve the chicken skewers with the rice ‘n‘ beans. Extra lime is good for squeezing over!