The BBC Good Food logo
Mango chicken, bean & rice bake

Mango chicken, bean & rice bake

By
Rating: 5 out of 5.73 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal753
fat16g
saturates3g
carbs109g
sugars32g
fibre6g
protein39g
low insalt1.2g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.73 ratings

Sponsored content