- 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
- 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.