Mango chicken, bean & rice bake

Mango chicken, bean & rice bake

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(63 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 8 chicken drumsticks
  • 300g long grain rice
  • 400g can kidney bean, rinsed and drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 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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thomasbw's picture
4th Jun, 2020
Really enjoyed this. Used chicken breast cut into strips which worked really well. It seemed like quite a lot of rice though so I’d cut this to 200g when I do it again. I was worried the rice wasn’t cooking properly when I checked it with 15 mins to go but then I realised this was just where it was above the stock at the edges so I’d recommend giving it all a stir at the halfway point to prevent this.
22nd Apr, 2020
Surprisingly delicious! I used slightly more stock for the rice so that it wasn’t dry at all, and the mango chutney is a must!
15th Apr, 2020
Having read all the comments I was a bit worried when I checked after 20 minutes into the cooking uncovered, the rice seemed too soft and charring on the edges and the mango chutney was just wet. I decided to remove the chicken thighs and turn the oven up, they were crispy within minutes and looked pretty good. I made a sauce using mango chutney, lime zest and juice, heated up to boiling after reading of dryness, nice but not needed. I was very pleased with the dish as a whole, it was so tasty, from the rice which was so tasty to the chicken that was perfectly cooked, moist with a crisp coating. I would put it up there with my favourite chicken dishes. I’ll definitely will be cooked again.
31st Mar, 2020
Great dish, the mango chutney definitely is a must. I gave it a 4 as I made an additional sauce ( with the herbal and mango juice left in the tin) because without a sauce the dish would have been too dry. It was full of flavour and a lovely dish. I would like to add please don’t compare this dish with Jerk chicken( different spices are used for Jerk chicken so it can’t be similar or the same).
Anna Tersánszky's picture
Anna Tersánszky
18th Jun, 2019
This was amazing good!
1st Dec, 2018
I've made this recipe on several occasions now and it always goes down a treat. I use a mix of chicken breast, leg and thigh pieces - something for everyone. Definitely need to add mango as there never seems to be enough to go round. I use Uncle Ben's rice and it works fine but there always seemed to be loads of it, so now I reduce the quantities. The chutney makes a crispy tasty top to the dish.
Millie Davis's picture
Millie Davis
9th Nov, 2018
Love this recipe! More mango the better.
Themattbailey's picture
29th Aug, 2018
Loved it. Rice was quite filling, plenty of tastes in there, lime, mango, coriander, chicken. Think I'll leave it to marinade for the full 24hrs next time, bit of a last minute thing. This is recommended. Easy to follow instructions.
Cali West's picture
Cali West
15th Nov, 2017
I knew I'd like this! I will make it again. I opted for chicken mini fillets only out of personal preference and replaced 200ml of stock with coconut milk. The oven times and temperature were spot on. It really does have a 'jerk' flavour to it. It was very impressive and the fresh mango and the mango chutney went so well with the dish. Thank you, it's a great dish! :)
19th Aug, 2017
Loved the flavours but so dry, husband and son didn't really eat much as it was so dry, would do it again if I figure out a sauce to go with it, i did use chicken breast as we don't eat any other part of the chicken maybe that made a difference but others have to so not sure, i marinated the chicken over night too but all lovely flavours but just too dry.


4th Jan, 2019
I was planning on making this and freezing half as there are only two of us. There is a 'freezable' icon at the top but no freezing instructions. Is it okay to freeze the completed dish and then reheat gently after defrosting? Also, will basmati rice be okay?
goodfoodteam's picture
6th Jan, 2019
Thanks for your question. Yes, you can freeze the completed dish. Make sure you cool it within 90 mins and put it in the freezer. We'd suggest the best way to reheat it is in the microwave until piping hot throughout. You'll need to stir it halfway through.
17th Mar, 2018
Second time making this and I added coconut milk in place of some of the stock, and canned black beans instead of kidney beans. Both good swaps. Boneless thigh fillets worked brilliantly too.
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