Mango Chicken, Bean & Rice Bake Recipe
Introduction
This Mango Chicken, Bean & Rice Bake is a vibrant, flavorful one-pan meal perfect for busy weeknights. Tender chicken drumsticks marinated in a zesty spice paste bake alongside fragrant rice, kidney beans, and sweet mango chunks for a deliciously balanced dish.
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 of 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)
Instructions
- 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 hour, or preferably up to 1 day.
- Step 2: Heat the 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 minutes.
- 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 minutes to brown the chicken pieces and allow the rice to absorb all the liquid.
- Step 4: 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.
Tips & Variations
- For extra heat, leave the chilli seeds in or add a pinch of cayenne pepper to the marinade.
- You can substitute chicken thighs for drumsticks if preferred; adjust cooking time accordingly.
- Use brown rice instead of long grain rice but increase the initial covered baking time to 45 minutes and add more stock if needed.
- If you don’t have a food processor, finely chop the marinade ingredients and mix them well by hand.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until piping hot. Rice dishes can dry out, so add a splash of water or stock when reheating to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, marinate the chicken in advance to enhance flavor and assemble the bake just before cooking. This can save preparation time on busy days.
Is this dish suitable for freezing?
It’s best eaten fresh, but you can freeze the bake without the mango chutney added at the final step. Thaw overnight in the fridge before reheating.
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Mango Chicken, Bean & Rice Bake Recipe
- Total Time: 1 hour 30 minutes (plus marinating time)
- Yield: Serves 4
Description
A flavorful and vibrant Mango Chicken, Bean & Rice Bake combining tender marinated chicken drumsticks, aromatic spices, kidney beans, and juicy mango chunks, all baked together in a one-pan dish that’s both comforting and exotic. Perfect for a hearty family meal with a tropical twist.
Ingredients
Scale
For the Marinade
- 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
- 1 tbsp thyme leaf
- zest and juice of 1 lime
- 1½ tsp ground allspice
- 2 tbsp sunflower oil
Main Ingredients
- 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)
- coriander leaves, to scatter
- lime wedges, to serve
Instructions
- Make the Marinade: Put the chopped spring onions, ginger, garlic, red chilli, coriander stalks, thyme, lime zest and juice, ground allspice, and sunflower oil into a food processor. Blend until a smooth paste forms. This fragrant marinade will infuse the chicken with tropical and spicy flavors.
- Marinate the Chicken: Pour the marinade over the 8 chicken drumsticks, ensuring they are well coated. Cover and leave to marinate for at least 1 hour, preferably up to 1 day in the fridge for maximum flavor penetration.
- Prepare for Baking: Heat your oven to 180°C (160°C fan)/Gas Mark 4. In a large roasting tin with deep sides, combine the long grain rice and drained kidney beans evenly. Remove the chicken drumsticks from the marinade and set them aside on a plate.
- Add Stock and Assemble: Pour the chicken stock into the bowl with the leftover marinade and stir well to combine. Pour this mixture evenly over the rice and beans in the roasting tin. Then arrange the marinated chicken drumsticks on top, evenly spaced. Scatter the mango chunks over the chicken.
- First Bake Covered: Cover the roasting tin tightly with foil and bake in the oven for 30 minutes. This allows the rice to begin cooking and the flavors to meld.
- Brown the Chicken and Finish Baking: Remove the foil and increase the oven temperature to 220°C (200°C fan)/Gas Mark 7. Spoon the mango chutney generously over the chicken drumsticks. Return the tray to the oven, uncovered, and bake for an additional 35-40 minutes until the chicken is browned and cooked through, and the rice has absorbed all the cooking liquid.
- Serve: Once baked, fluff the rice gently with a fork to separate the grains. Scatter fresh coriander leaves over the top for a fresh herbal note. Serve with lime wedges and extra mango chutney on the side, if desired, for added tang and sweetness.
Notes
- For extra heat, leave the red chilli seeds in or add a pinch of chili powder to the marinade.
- The dish can be prepared up to the marinating stage the day before to save time.
- Use bone-in chicken drumsticks for juicier meat and richer flavor.
- Make sure to cover the dish tightly with foil during the first baking phase to trap steam and cook the rice evenly.
- Mango chutney can be substituted with apricot jam mixed with a little chili sauce if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Caribbean-inspired with tropical elements)
Keywords: mango chicken bake, bean and rice one-pot, spicy chicken drumsticks, tropical chicken recipe, easy baked chicken dinner
