Rice with red beans and sticky chicken with ginger

Start with the rice: heat 2 tablespoons of oil and fry the onion golden brown in about 5 minutes. Add the peppers, garlic and chilli powder and let them simmer for a minute at low speed.

Purée a tablespoon of the beans and fruit. Add the rice and stock and stir well. Leave to boil at low setting and cook until cooked in approx. 20 minutes.

Scoop the rest of the beans through. In the meantime, wipe the marinade from the chicken, but keep it. Sprinkle the fillets with salt and freshly ground pepper and bake them around brown in 1 tablespoon of oil. Take them out of the pan and add the marinade.

Fruit it briefly at low setting and pour in the ginger syrup. Add 2 tablespoons of water and place the chicken breasts in the sauce. Fry on a low stand and sticky and brown.

Cut the chicken fillets into slanting thick slices and serve on the rice with beans. Garnish with the lime parts.