Mango chicken, bean & rice bake
Mango chicken, bean & rice bake is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains around 54g of protein, 27g of fat, and a total of 911 calories. For $4.28 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. This recipe from BBC Good Food requires long grain rice, fresh coriander, garlic cloves, and mango. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. 411 person found this recipe to be flavorful and satisfying. Overall, this recipe earns a super spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Black Bean and Mango Rice Salad, Rice and Bean Bake, and Mexican Rice and Bean Bake.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 70 minutes
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 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 bean, 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)
Equipment:
food processor
oven
bowl
aluminum foil
Cooking instruction summary:
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. 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. 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.
Step by 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.
2. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
3. Heat oven to 180C/160C fan/gas
4. Tip the rice and beans into a large roasting tin with deep sides.
5. Remove the chicken from the marinade and set aside.
6. Mix the stock into the marinade in the bowl and stir well.
7. 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.
8. Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas
9. 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.
10. Serve with lime wedges and extra mango chutney, if you like.
Nutrition Information:
covered percent of daily need
