Ingredients

• 3 tsp West Indian hot pepper sauce or Tabasco sauce
• 2 garlic cloves
• crushed
• 1 tsp paprika
• 1 tsp dried thyme
• 2 tbsp chopped fresh coriander
• plus sprigs for the garnish
• 3 tbsp olive oil
• 4 boneless
• skinless chicken breasts
• 200ml/7fl oz carton coconut cream
• 1 small ripe mango
• peeled
• stoned and diced (about 175g/6oz in total)
• ½ lime
• juice only
• 1 onion or 3 spring onions
• finely chopped
• 1 tbsp sunflower oil
• 25g/1oz butter
• 2 garlic cloves
• finely chopped
• 1 red finger chilli
• seeded and very finely chopped
• 450g/1lb long grain rice
• 2 sprigs fresh thyme
• 7.5cm/3in cinnamon stick (optional)
• 400g/14oz can red eye kidney beans
• black-eyed peas or pigeon peas
• rinsed and drained
• 125g/5oz creamed coconut
• coarsely grated
• 1 litre/1¾pints hot water
• salt and freshly ground black pepper

Directions

• Preheat the grill to the medium.
• For the calypso chicken
• place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic
• paprika
• thyme
• half the coriander
• half a teaspoon of salt and two teaspoons of freshly ground black pepper.
• Add the oil and stir until well combined.
• Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated.
• Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside.
• Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender.
• Add the remaining teaspoon of pepper sauce
• one tablespoon of chopped coriander and the lime juice to the mango mixture.
• Blend to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl.
• For the rice and peas
• fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes.
• Stir in the rice
• thyme
• and cinnamon stick (if using) until everything is well coated in the oil.
• Pour in the kidney beans or peas
• add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.
• Stir in the hot water with half a teaspoon of salt
• bring to the boil
• cover and cook over a low heat for 25-30 minutes.
• Remove from the heat and set aside
• undisturbed
• for five minutes. Remove the thyme and cinnamon and discard.
• Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken.