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
