Chicken Mango Rice Bake

    Chicken Mango Rice Bake


    32 people made this

    About this recipe: This will be a firm favourite if you are a fan of Caribbean flavours. Chicken thighs are baked with an array of aromatic spices, mango, rice and coconut milk. Easy to make, but so flavourful!

    Serves: 6 

    • Chicken
    • 3 1/2 tablespoons curry powder
    • 2 teaspoons minced ginger
    • 2 cloves garlic, minced
    • 1 pinch red chilli flakes
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon thyme
    • 10 skinless chicken thighs
    • Rice
    • 370g long-grain white rice, rinsed
    • 470g mangoes - peeled, stones removed and chopped
    • 1 onion, chopped
    • 2 cloves crushed garlic
    • 2 teaspoons minced fresh root ginger
    • 1 tablespoon curry powder
    • 1 pinch red chilli flakes
    • 1 teaspoon salt
    • 1/4 teaspoon thyme
    • 10 whole allspice berries
    • 3 tablespoons dark brown soft sugar
    • 250ml water
    • 475ml chicken stock
    • 2 tablespoons lime juice
    • 1/2 (400ml) tin coconut milk

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:2hr marinating  ›  Ready in:3hr30min 

    1. In a large bowl, stir together the curry powder, ginger, garlic, red chilli flakes, salt, pepper and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
    2. Preheat oven to 200 C / Gas 6.
    3. In a large bowl, stir together rice, mango, onion, garlic and ginger. Season with curry, red chilli flakes, salt, thyme, allspice berries and dark brown soft sugar. Stir in water, stock and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminium foil.
    4. Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

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    Reviews (2)


    Bit fiddly, but absolutely gorgeous. - 18 Aug 2015


    Very nice and easy recipe. Will be making it again. Thanks - 18 Jan 2015

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