Chicken Mango Rice Bake
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!
Ingredients
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
Method
Prep:15min ›
Cook:1hr15min ›
Extra time:2hr marinating ›
Ready in:3hr30min
- 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.
- Preheat oven to 200 C / Gas 6.
- 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.
- 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 & ratings
Average global rating:
(26)
Reviews in English (20)
Bit fiddly, but absolutely gorgeous. - 18 Aug 2015
Very nice and easy recipe. Will be making it again. Thanks - 18 Jan 2015
I needed a new recipe to use an abundance of fresh mangoes. After reading all previous reviews, I made my own adjustments. Instead of chicken thighs, I used chicken breast tenderloins. I tossed the frozen tenderloins with the spice mix and let them thaw in the mixture, then let them chill in the mixture all day. Because we only eat whole grains, I substituted brown jasmine rice. ( Remember, brown rice takes longer to cook) I also skipped the water & I mixed in the entire can of coconut milk. I followed step three (reserving the mango) except that I put the mixture in a large stove top pan with a snug lid. After bringing to a boil, I simmered the rice mixture for 35 minutes. I then added the chicken tenderloins & mango to the mixture. Covered it again & cooked about 15 minutes more. This was very tasty and I liked not having to have my oven on. Next time I will serve with chopped peanuts & more fresh mango as a garnish. This is a keeper. - 23 Apr 2008 (Review from Allrecipes US | Canada)