You Are Reading

Mango, chicken, bean and rice bake

0

Mango, chicken, bean and rice bake

Rating

This was a really simple one pot dish from the BBC good food magazine and a bit of a crowd pleaser too. Except for the little lady, who was in a ‘I only like cereal mood’, although she reluctantly ate it all very quickly and asked for more of the fruity chicken, whilst saying it wasn’t good because it wasn’t cereal.

Yields4 Servings

 Small Bunch Spring onions, Chopped
 Piece Ginger, about the size of your thumb
 Gloves of Garlic
 Coriander, Stalks chopped and leaves roughly chopped
 1 tbsp tyme leaves
 1 ½ tbsp All Spice
 2 tbsp Sunflower Oil
 8 Chicken Drumsticks
 300 g Long Grain Rice
 400 g (1 can) Kidney Beans
 500 ml Chicken Stock
 1 Ripe Mango
 200 g Mango Chutney

1

I used my hand mixer/blender to mix the spring onions, ginger, garlic, coriander stalks, thyme, lime juice and zest, all spice, and oil into a paste. I plonked the chicken into a freezer bag and spooned the paste in on top. Leaving it an hour or so to marinate.

2

A bit of Jenga & Uno later, I put the rice and kidney beans into a oven dish, added the stock (I rinsed the marinate bag with a small amount of water and mixed with the the stock too), chicken and mango and covered with tin foil. I cooked in a pre heated oven at 180 for half an hour before removing the foil and smearing the mango chutney over the chicken and pumping up the heat to 220 and cooking for another 35 minutes. I sprinkled the coriander leaves over to serve. Hey presto, fruity chicken and rice.

Ingredients

 Small Bunch Spring onions, Chopped
 Piece Ginger, about the size of your thumb
 Gloves of Garlic
 Coriander, Stalks chopped and leaves roughly chopped
 1 tbsp tyme leaves
 1 ½ tbsp All Spice
 2 tbsp Sunflower Oil
 8 Chicken Drumsticks
 300 g Long Grain Rice
 400 g (1 can) Kidney Beans
 500 ml Chicken Stock
 1 Ripe Mango
 200 g Mango Chutney

Directions

1

I used my hand mixer/blender to mix the spring onions, ginger, garlic, coriander stalks, thyme, lime juice and zest, all spice, and oil into a paste. I plonked the chicken into a freezer bag and spooned the paste in on top. Leaving it an hour or so to marinate.

2

A bit of Jenga & Uno later, I put the rice and kidney beans into a oven dish, added the stock (I rinsed the marinate bag with a small amount of water and mixed with the the stock too), chicken and mango and covered with tin foil. I cooked in a pre heated oven at 180 for half an hour before removing the foil and smearing the mango chutney over the chicken and pumping up the heat to 220 and cooking for another 35 minutes. I sprinkled the coriander leaves over to serve. Hey presto, fruity chicken and rice.

Mango, chicken, bean and rice bake

About Author

Part time Gardener | Part time Blogger | Dad

Leave a Reply

Your email address will not be published.

%d bloggers like this:

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close