15 Minute Mango Lime Chicken With Rice And Beans Recipes
MANGO CHICKEN, BEAN & RICE BAKE
Drumsticks are ideal for an all-in-one traybake - the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken
Provided by Cassie Best
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 753 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 32 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.2 milligram of sodium
MANGO-LIME CHICKEN BREASTS
A surprisingly non-spicy mango and lime chicken dish that has a beautiful presentation and a delicious taste. Serve over rice.
Provided by Divinity Turley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
- Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 34.7 g, Cholesterol 67.2 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 2.1 g, Sodium 683.9 mg, Sugar 26.9 g
RICE & PEAS WITH MANGO CHICKEN
Affordable, tasty and filling, this Lesley Waters dish will become a family favourite
Provided by Lesley Waters
Categories Dinner, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.
- Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.
Nutrition Facts : Calories 702 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.55 milligram of sodium
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- Over medium low heat, add onion to the oil in the pan. Sauté until soft and translucent, about 3-4 minutes. Add garlic and cook 1-2 more minutes. Add a tablespoon of butter to the pan, along with the rice. Stir to coat. Add salt, cayenne pepper, chili powder, and mango. Stir in the chicken broth and coconut milk and turn heat to medium high. Bring the liquid to a low boil for a few minutes, then add the chicken (skin side up) back into the pan, cover with a lid or aluminum foil, and carefully place in the center of the oven. Cook covered for 25 minutes, then uncover and cook for an additional 10 minutes.
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