Chicken & Plantain Rice Bowl with Hot Pepper Dressing
A flavourful and satisfying Ainsley rice bowl with chicken, avocado, beans, fried plantain and a quick hot pepper dressing for a little kick. Perfect for a tasty lunch or light dinner. For a vegan rice bowl, omit the chicken and use coconut yoghurt for the dressing. You can also double up on the plantain or add some chopped cherry tomatoes or diced red pepper.
Method
Mix together the yoghurt, hot pepper sauce to taste and a squeeze of lime for the dressing. Add a little water to loosen if needed and season with salt and pepper. Set aside.
Heat the coconut oil in a frying pan and fry the plantain slices over a medium-high heat, turning once, until nicely caramelised and golden brown (about 5-6 minutes). Remove the plantain onto kitchen paper and season well with salt. Wipe out the pan if needed and toast the coconut flakes (if using) for just a few seconds until golden. Remove from the heat.
Heat the rice according to the packet instructions and divide between two serving bowls. Top, in sections, with the chicken, avocado, beans and plantain. Scatter with coriander and coconut flakes. Drizzle over the hot pepper dressing and serve with lime wedges for squeezing.
*Our Caribbean Creations microwaveable rice is available from selected Morrisons and Tesco and from their online stores.
Ingredients
- 1 large plantain, peeled, sliced
- 3 tbsp coconut or sunflower oil
- 1-2 tbsp coconut flakes (optional)
- 1 packet of Caribbean Creations Mixed Pepper Rice, Rice & Peas or Coconut Rice*
- 1 cooked chicken breast or 2 cooked chicken thighs, sliced or shredded
- 1 avocado, chopped or sliced
- 1 small tin of black beans, rinsed and drained
- sea salt & freshly ground black pepper
- handful fresh coriander, chopped
- lime wedges, to serve
- For the Dressing
- 3 tbsp natural yoghurt
- 1-2 tsp of hot pepper sauce
- squeeze of fresh lime