Mango Chicken, Bean, and Rice Bake
This was a really simple one pot dish and a bit of a crowd pleaser. 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.
This was a really simple one pot dish and a bit of a crowd pleaser. 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.
- 2 tbsp sunflower oil
- 1 ripe mango
- 500 ml chicken stock
- 8 chicken drumsticks
- 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 tbsp all spice
- 300 g long grain rice
- 400 g (1 can) kidney beans
- 200 g mango chutney
- Carbohydrate 76.7377629155804 g
- Cholesterol 125.868155112 mg
- Fat 24.9732693448555 g
- Fiber 3.87337198105773 g
- Protein 40.8333155941189 g
- Saturated Fat 5.51343609700028 g
- Serving Size 1 1 Serving (685g)
- Sodium 491.249983672492 mg
- Sugar 72.8643909345227 g
- Trans Fat 2.19950874315591 g
- Calories 701 calories
Step-by-step
- 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.
- A bit of Jenga & Uno later, I put the rice and kidney beans into an oven dish, added the stock (I rinsed the marinate bag with a small amount of water and mixed with 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.
A Simple One-Pot Wonder: Mango Chicken, Bean, and Rice Bake
As a busy mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question, "What's for dinner?" That's why I'm constantly on the lookout for quick, easy, and family-friendly recipes that don't compromise on flavor. This Mango Chicken, Bean, and Rice Bake is one of those rare finds—a one-pot marvel that's both satisfying and surprisingly simple to prepare.
The beauty of this dish lies in its simplicity. It's a perfect example of how a few humble ingredients can come together to create something truly special. The sweet and tangy mango complements the savory chicken and earthy beans beautifully. The rice absorbs all the delicious flavors, creating a cohesive and hearty meal. It's a recipe that's flexible enough to adapt to your own tastes and what you have on hand. Feel free to experiment with different spices or add other vegetables. Even my picky eaters have given this dish their stamp of approval (after a bit of initial skepticism, of course!).
Preparing the Marinade: The first step involves creating a vibrant marinade for the chicken. This is where the magic really begins. Combining spring onions, ginger, garlic, coriander, thyme, lime zest, and a touch of allspice creates a fragrant and flavorful paste. I personally use a hand mixer for this step to ensure a smooth and well-incorporated blend. Letting the chicken marinate for at least an hour allows the flavors to penetrate deeply, tenderizing the meat and enhancing its taste. It's a simple step, but one that significantly elevates the overall culinary experience.
Building the Bake: Once the chicken is marinated, assembling the bake is a breeze. I typically use a large oven-safe dish, layering the rice and kidney beans at the bottom. Then, comes the marinated chicken, followed by the juicy mango chunks. To ensure that everything is well-cooked and the flavors meld together, I add chicken stock. To enhance the broth's flavour, I carefully rinse the marinade bag to get every last bit of marinade and add it to the stock.
The Baking Process: The baking process is as straightforward as the preparation. I cover the dish with foil and bake it in a preheated oven at 180°C (350°F) for about 30 minutes. This initial baking allows the rice to cook through and the chicken to become tender. Removing the foil and adding mango chutney before increasing the oven temperature to 220°C (425°F) during the last 35 minutes of baking helps to create a beautiful glaze and a wonderfully caramelized chicken.
Serving Suggestions: This dish is perfect on its own, but it can also be served with a side of steamed vegetables or a simple salad. The vibrant colors and flavors make it a beautiful centerpiece for any dinner table. It's a meal that truly pleases the whole family and leaves everyone feeling satisfied and nourished. The recipe is so easy to master, you will be able to add it to your daily meal repertoire. I serve it with a side of fresh steamed greens, but feel free to make any accompaniments.
Tips and Variations: The recipe is adaptable to dietary needs and preferences. For vegetarians, you can easily substitute the chicken with firm tofu or halloumi cheese, creating a delicious vegetarian version of this recipe. Experimenting with different spices and herbs will allow you to create your unique variation of this flavorful dish.
This Mango Chicken, Bean, and Rice Bake isn't just a recipe; it's a testament to the power of simple ingredients and a little bit of creativity in the kitchen. It's a meal that brings joy and nourishment to the table, and that's the kind of cooking I strive for as a busy, working mom.
