Mango chicken, bean & rice bake

Mango chicken, bean & rice bake

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(27 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 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



    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 drumsticks
  • 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, questions and tips

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campbeg9's picture
22nd Mar, 2017
This is a favourite in our house, love it. I have also tweaked some ingredients, I use chicken thigh instead and substitute thyme with 'schwartz moroccan spice' mix which is really tasty. Making the marinade feels high effort so I've started making it the day before and marinading the chicken overnight then the next day I just add the rice, beans and mango and pop in the oven. Really nice dish, worth the effort.
20th Jan, 2017
A great hit for this recipe. Plenty of preparation but worth it. I used chicken fillet chopped in thin long slices. Much better than drumsticks. Lovely meal very taste with a sweet taste.
24th Aug, 2016
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.
14th Jun, 2016
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.
12th Jun, 2016
Delicious! Really good recipe, very tasty and went down well with the kids
16th Jan, 2016
Absolutely beautiful, we used chicken breast instead of drumsticks and brown basmati rice. Seriously try this if you are considering! 5* from us
5th Jan, 2016
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.
6th Dec, 2015
Loved it. I added coconut on top. Might make it more spicy on next go-round, maybe add green pepper to the rice mix.
10th Mar, 2015
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.
1st Dec, 2014
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.


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