Tropical Chicken with Rice and Beans
Casserole
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
Dieses Gericht ist ein absoluter Knaller! Saftige Hähnchenkeulen, mariniert in einer exotischen Mischung aus Knoblauch, Chili und Koriander, treffen auf Reis und Bohnen. Die Süße der Mango und die Würze des Chutneys harmonieren perfekt miteinander. Ich mache das Gericht gerne, wenn ich Freunde einlade, weil es sich super vorbereiten lässt. Die Marinade kann man schon am Vortag zubereiten, dann zieht das Aroma richtig gut ein. Ein Hauch von Sommer auf dem Teller, perfekt für einen entspannten Abend!
Ingredients (12 ingredients)
-
3 clove garlic
-
1 piece red chilli
-
1 handful coriander
-
1 tbsp thyme leaf
-
1.5 tsp ground allspice
-
2 tbsp sunflower oil
-
8 piece chicken drumsticks
-
300 g long grain rice
-
400 g can kidney bean
-
500 ml chicken stock
-
1 piece ripe mango
-
200 g mango chutney
Preparation (6 steps)
Prepare the marinade
Place 3 garlic cloves, 1 red chilli, a small handful of coriander, 1 tbsp thyme leaf, 1 ½ tsp ground allspice, and 2 tbsp sunflower oil into the mixing bowl.
Blend the marinade
Blend the ingredients to a paste. Pour the marinade over 8 chicken drumsticks and leave to marinate for at least 1 hour, or preferably up to 1 day in the refrigerator.
Prepare the rice and bean mixture
Preheat the oven to 180°C. Tip 300g long grain rice and 400g can kidney beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix 500ml chicken stock into the marinade in the mixing bowl and stir well.
Combine and bake
Pour the stock over the rice and beans, then put the chicken drumsticks and 1 ripe mango (cut into pieces) on top. Cover the tray tightly with foil and bake for 30 mins.
Add chutney and finish baking
Take the tray out of the oven and remove the foil. Increase the temperature to 220°C. Spoon 200g 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.
Serve
Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Amelia King
4
Rezepte
0
Kochbücher
Source
URL
External website
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
