Mango Chicken Bake Recipe - Allrecipes.com
Mango Chicken Bake Recipe
  • READY IN hrs

Mango Chicken Bake

Recipe by  

"The combination of mango, ginger, and cilantro give this chicken dish a fresh, sweet taste."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat, and cook the chicken thighs in the hot oil until lightly browned on both sides, about 3 minutes per side. Stir in the onion, and cook and stir until the onion begins to turn translucent, about 3 minutes. Stir in the garlic, and cook and stir an additional minute. Remove from heat.
  3. Mix the water and rice together in the prepared baking dish, and combine the chicken, onion, and garlic, with any pan juices, with the rice. Stir in mango, cilantro, green onion, and ginger. In a small bowl, mash the red curry paste with the chicken broth and tarragon vinegar to make a thin paste, and stir into the dish. Cover the dish with foil.
  4. Bake in the preheated oven until the vegetables are tender and the rice is cooked, about 1 hour.
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Footnotes

  • Cook's Note
  • I use the canned mango in a jar.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2011

OMG! I loved this recipe. I made some revisions. I used jerk paste instead of curry paste and regular vinegar instead of tarragon vinegar. I had to stop myself from eating because I ate kind of late and the dish has rice. I love the cilantro, mango, and jerk flavor! Sooo...good. Try and you won't regret it.

 
Most Helpful Critical Review
Jun 22, 2012

I made this dish exactly as state in the recipe. The flavors in this dish are really great which is why I am giving it 3 stars, however, there are lots of changes I would make next time. I feel 1/2 cup rice is not enough. I would up that to 1 cup for sure and leave the water alone so it doesn't turn out so runny. There was way too much liquid. I would also add the cilantro after it is cooked - all the flavor is cooked out by adding it before baking. I would probably add extra mango as well. And when searing the chicken thighs - I would not use so much oil! You will render fat from the chicken - there is no need to add more. I would slap it in the dry pan and sear it nicely to lock in flavors. If I try this recipe again with my changes I will edit and update.

 
Jun 04, 2010

My whole family loved this recipe! The combination of fresh ingredients were fragrant and delicious. I couldn't find tarragon vinegar and didn't have time to make it so I substituted white wine vinegar and chopped fresh tarragon. I also used brown rice so I boiled the water before adding it to the baking pan. The chicken was a bit overdone so next time I will parboil the brown rice and bake the dish for 45 minutes instead of an hour. Thank you for this wonderful recipe Nicole!

 
Aug 05, 2011

This was delicious as is but with a few tweaks could be a 5 star recipe. The flavor and texture were very comforting but I would have like a greater punch of flavor so next time I will up the amount of curry paste and vinegar I put in. I would also mix the curry paste mixture into the rice before I put the chicken in - very hard to distribute the flavors afterwards. I was surprised that the mango wasn't as mangoey as I thought it would be but instead mellowed out and combined with the rice to be like a sticky rice. Maybe jarred mango would actually be better to maintain the flavor. Thank you for a great recipe!

 
Jun 21, 2010

This dish is a wonderful blend of taste! I would like to add a bit more curry paste for a bit more of a kick and some tarragon too. Easy & delicious just as it is though - thanks for sharing!

 
Jun 02, 2010

Flavorful and fragrant. I used chicken breasts imstead of thighs, and had to cook it on the stovetop when my son forgot to put it in the oven :-) But it was still a huge hit. Will definitely make it again.

 
Jun 10, 2010

made the whole block smell good, though the chicken was a bit dry after being both sauteed & baked.

 
Aug 08, 2011

Wow, this was flavorful! The cilantro was bold, the mango was sweet, and overall, it was just fantastic. I will confess I did not use green onions or rice (just baked the chicken in the mixture), but I felt the need to lick the plate after!

 

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Nutrition

  • Calories
  • 557 kcal
  • 28%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 42 g
  • 84%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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