Mango chicken, bean & rice bake

Mango chicken, bean & rice bake

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(15 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins Plus marinating

Skill level

Easy

Servings

Serves 4

Drumsticks are ideal for an all-in-one traybake - the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
753
protein
39g
carbs
109g
fat
16g
saturates
3g
fibre
6g
sugar
32g
salt
1.2g

Ingredients

  • small bunch spring onions, chopped
  • thumb-sized piece ginger, chopped
  • 3 garlic cloves
  • 1 red chilli, seeds removed if you don't like it too hot
  • small handful coriander, stalks roughly chopped and leaves picked
  • 1 tbsp thyme leaf
  • zest and juice 1 lime, plus 1 lime cut into wedges to serve
  • 1½ tsp ground allspice
  • 2 tbsp sunflower oil
  • 8 chicken drumsticks
  • 300g long grain rice
  • 400g can kidney beans, rinsed and drained
  • 500ml chicken stock
  • 1 ripe mango, peeled, stoned and cut into bite-sized chunks
  • 200g mango chutney, plus extra to serve (optional)

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Method

  1. Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
  2. Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
  3. Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.

Recipe from Good Food magazine, March 2013

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Comments

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Hebbear's picture
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Was a big hit with whole family, would happily serve it up to guests for dinner too. I used brown basmati rice, not sure if that helped it not go mushy. The quants are quite generous, lots of rice.

Jonathank's picture
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With all the great ingredients that went in I thought it was disappointing. But maybe it just wasn't for me!

chrisandellie's picture
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This is soooooo good! I made it for some people who are quite fussy eaters, and they loved it too! A real crowd pleaser, will definitely be making this again and again!

dianasparkler's picture
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this is terrific. Can't say I stuck to the recipe because of circumstances. I had a cooked chicken, stock from that, and liked the look of this recipe. So, I got distracted by making my own mango and apple chutney, then realised I had no more mango but I did have a pineapple. Made the sauce on its own, substituting ginger with mace, then added pineapple with cornflour to thicken and the cooked chicken. It has a great fruity taste with a real bite to it. Recommended, will make this again as per the recipe.

charlotte_joanne's picture
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This was delicious. OH doesn't normally like fruit in dinner or chutney but loved this! The rice in particular turned out beautifully

julieguest's picture

made to the recipe, really good, will be making again :)

padfoot1's picture

Absolutely perfect. I had had a long day at work and didn't feel like cooking in the slightest. Luckily this was incredibly easy to rustle up and packed a serious flavour punch. It's definitely going to become a staple.

ellie_bee42's picture

This was really lovely :) I love making big meals like this that I can then freeze and use when I'm busy at work and want something quick in the evening. I don't like mangoes but I like them cooked apparently!

duranduran7's picture

Fantastic recipe also works well with pork chops.

oldnick21's picture

This was very tasty, all family enjoyed, will cook it again

hollyscott1985's picture

Very tasty !!!! I used chicken thighs instead of drumsticks perfect dinner !!!!

last edited: 16:36, 21st Jun, 2013
gillian13100's picture

Yuk- this sounded super with all the things I liked, but turned out claggy and very disappointing. Will not be doing this again

peejay01's picture
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This is great, have already made it twice! First time was a little short of long grain rice so had to add also some basmati and some wild rice. Worked really well. Both times didnt use anything like as much mango chutney as directed and perhaps looking at Maartje's comments it was a good thing. First time, ended up rice soaking for a little while before cooking, (other things going on) that seemed to work well. Second time, used all long grain rice, had to add a little more fluid and like Maartje's it ended up a bit soggy, but still very tasty. I think I will stick to basmati and wild rice in the future. All in all a really tasty, different dish will definatetly do again and again and have passed on to others.

lulu_lala's picture

Sounds like a tastey meal. I'm going to try this recipe on my next meat day using coconut milk instead of chicken stock.

Frantic Flapjack's picture
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This was cooked perfectly in the time. A great one dish meal and the flavours were fresh and lively.

maartjevdm's picture
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I found this way to sickly sweet and the rice becomes really mushy. I also did not find it to have very distinctive flavors. Will not be making this again. The amrinade can perhaps be nice and then have the chicken with some plain rice and stirfried veg

jdonnellan's picture
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I made this with skinless chicken breasts instead of drumsticks. I flattened out the breasts so they were an even thickness, then followed the recipe, but I only put the chicken in at the stage where the foil comes off. At that point I cooked as per the recipe but for about 20 mins. I also only used about 100g mango chutney. It worked really well, really tasty and the chicken was moist and tender. O and I used two thirds rice and one third quinoa; often do this with white rice to reduce the carb content and up the nutritional content :)

drwoolley's picture
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absolutely delicious and very simple. left in the marinade for 24 hours which gave it a real depth. forgot the mango chutney, so improvised with some home made sweet chilli sauce and some tiptree chutney. I can see myself cooking this many times in the future.

salwah's picture
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Lovely! I wasn't able to leave the marinade on for as long as I would have liked but it was very tasty and I'll definitely be making it again!

angrygreycatreads's picture
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Made tonight for dinner. Really easy and comes out great. Nice because it has the convenience of "all in one dish" but has really nice distinct flavors.

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