Rice & Peas with Mango Chicken Recipe

In a large pot, combine the rice, kidney beans, coconut milk, water, onion, garlic, thyme, allspice, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Cook for 20 minutes or until the rice is tender and the liquid is absorbed.

Meanwhile, season the chicken breasts with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side or until cooked through. Remove from the skillet and set aside.

In the same skillet, add the diced mango, brown sugar, and lime juice. Cook for 2-3 minutes until the mango is soft and caramelized.

Serve the rice and peas with the mango chicken on top. Enjoy!