Mango chicken, bean & rice bake

Mango chicken, bean & rice bake

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(23 ratings)

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


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

  • Freezable

Nutrition: per serving

  • kcal753
  • fat16g
  • saturates3g
  • carbs109g
  • sugars32g
  • fibre6g
  • protein39g
  • salt1.2g
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  • small bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • thumb-sized piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic clove
  • 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



    The same shape, but smaller than…

  • 1½ tsp ground allspice
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 8 chicken drumstick
  • 300g long grain rice
  • 400g can kidney bean, 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)


  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.

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Comments (28)

louisekfinch's picture

I really enjoyed this recipe - it tasted fab and was very easy to cook. Great for entertaining as everything cooks in one pan and you can take it straight to the table.

koolk_2009's picture

That was really delicious! Lovely flavours and I only marinaded the chicken for an hour. I increased the cooking time of the first bit as it didn't appear to be cooking very well and drizzled on a bit of extra water, but it came out beautifully at the end.

Tal54's picture

Delicious! Really good recipe, very tasty and went down well with the kids

Cally1991's picture

Absolutely beautiful, we used chicken breast instead of drumsticks and brown basmati rice. Seriously try this if you are considering! 5* from us

_joshrivers's picture

Good recipe. Way too much stock for the rice. Would definitely add more fresh chillies, garlic and ginger next time so the chicken packs some more punch, but overall good.

rebeccalevasseur's picture

Loved it. I added coconut on top. Might make it more spicy on next go-round, maybe add green pepper to the rice mix.

rebeccafoxley's picture

I used chickpeas instead of kidney beans, pineapple instead of mango and added sultanas and peas and 600ml of stock, it was a lovely, easy, family meal.

Hebbear's picture

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

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

chrisandellie's picture

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

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

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

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.


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