Reviewed: Jul. 21, 2009

I reduced the amount of Water for the rice to a half cup, and the rice came out sticky but not soupy. This recipe was good, but very spicy. If you don't like too much spice, add the pinch of red pepper flakes to the chicken, but leave the rice alone. This does take a lot of time to prepare, so make things ahead, or start early!

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mmk1125

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Reviewed: Jul. 18, 2009

Takes a long time to prepare and then cook, so plan half a day ahead.

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Christina

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Reviewed: Jul. 4, 2009

This recipe is amazing!!! I can't say more. I followed exactly and it was wonderful. The kids liked it too!! Thanks Toronto Mommy. Definately worth the time and effort. PS....make sure the mangos are ripe or use canned. he unriped one will leave your rice a bit bitter.

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Fish_Tongues

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Reviewed: Apr. 23, 2008

I needed a new recipe to use an abundance of fresh mangoes. After reading all previous reviews, I made my own adjustments. Instead of chicken thighs, I used chicken breast tenderloins. I tossed the frozen tenderloins with the spice mix and let them thaw in the mixture, then let them chill in the mixture all day. Because we only eat whole grains, I substituted brown jasmine rice. ( Remember, brown rice takes longer to cook) I also skipped the water & I mixed in the entire can of coconut milk. I followed step three (reserving the mango) except that I put the mixture in a large stove top pan with a snug lid. After bringing to a boil, I simmered the rice mixture for 35 minutes. I then added the chicken tenderloins & mango to the mixture. Covered it again & cooked about 15 minutes more. This was very tasty and I liked not having to have my oven on. Next time I will serve with chopped peanuts & more fresh mango as a garnish. This is a keeper.

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Feb. 18, 2008

Very spicy - I ended up cooking an extra 1c. white rice (uncooked) to help balance the curry flavor. I made it without the mango - didn't have any. Perhaps that would have tamed the curry flavor a bit.

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MUSICMOM20785

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Reviewed: Oct. 9, 2006

I was unhappy with this recipe. Perhaps my hopes were too high because of all the great reviews and the exotic ingredients. I agreed with all the people that said that the rice didn't come out good; I didn't agree with their high ratings. The flavor was fine but it was certainly more work that it was worth and I wouldn't bother making it again even without the rice. I stumbled upon it by searching for Carribean recipes and I have to say that the Carribean Spiced Roast Chicken recipe is a much better investment of time for a Carribean taste with its rum and lime basting sauce.

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Susie Z

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 16, 2006

This tasted great. I think the recipe is supposed to read "2 Cups UNCOOKED rice" - this is what I did, and it turned out perfectly. I prepared everything the night before, marinating the chicken serperately and then keeping the mango, onions and seasonings in a seperate bowl. Then in the morning I sprayed the mango mixture in TWO greased 9 x 13 pans (I followed the recipe exactly except did 12-14 thighs), poured the uncooked rice evenly over that (1 C in each dish)layed the chicken over it all, and poured half the liquid over one dish, the rest over the other making sure all the rice was submerged. Next time I might try using more lime juice, or maybe some zest. Took it to a church "international potluck" and got rave reviews! Thanks!

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Gwen P

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: May 18, 2006

This recipe had been modified from it's original. Please use parboiled or converted rice. Long grian will be a bit mushy.

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TORONTOMOMMY

Cooking Level: Expert

Home Town: Gaspe, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 24, 2006

I followed the recipe exactly and found the rice to be a little on the soupy side (next time I'll increase amt of rice), but overall it was still delicious! The chicken was tender and very flavorful, and my dinner guests were very impressed! I will definitely make this again.

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KELLY

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Reviewed: Sep. 11, 2005

this recipe is great. i followed it exactly and it came out perfect. i reduced the recipe by a third though, and it was enough to feed a family of three with leftovers!

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MRSPETEL

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Reviewed: Sep. 1, 2005

I loved the flavors of this dish and the chicken was wonderfully moist, but what did I do wrong? By the time this came out of the oven, the rice was soupy and very over-cooked. I will make this again, but next time I will HALF the chicken seasoning/marinade and add some water to it so it is a rub or paste; as the recipe is, there is WAY too much seasoning for the chicken. Next time, I will skip adding the water, and I will mix the coconut milk into the rice. This has very good potential! Thanks Toronto Mommy, aye?

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