24 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Chicken:

Rice:

Directions

  • In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.

  • Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

Nutrition Facts

769 calories; 32.7 g total fat; 132 mg cholesterol; 620 mg sodium. 83.9 g carbohydrates; 35.5 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/28/2008
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. Read More
(20)

Most helpful critical review

Rating: 1 stars
08/19/2010
This recipe seems to have potential but it fell short of flavor. It did smell good but the curry flavor as well as the mango was weak. The rice was slightly mushy. My whole family was excited to try but they all gave it a thumbs down. Read More
(4)
24 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/28/2008
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. Read More
(20)
Rating: 5 stars
05/18/2006
This recipe had been modified from it's original. Please use parboiled or converted rice. Long grian will be a bit mushy. Read More
(13)
Rating: 3 stars
09/01/2005
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? Read More
(9)
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Rating: 5 stars
09/11/2005
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! Read More
(7)
Rating: 4 stars
07/16/2006
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! Read More
(5)
Rating: 4 stars
03/04/2011
I used jasmine rice (uncooked) and instead of mango I used 1/2 cup of orange juice. Turned out awesome! the only thing I will "tweak" next time is to add more spice to heat it up Read More
(5)
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Rating: 3 stars
10/09/2006
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. Read More
(4)
Rating: 1 stars
08/19/2010
This recipe seems to have potential but it fell short of flavor. It did smell good but the curry flavor as well as the mango was weak. The rice was slightly mushy. My whole family was excited to try but they all gave it a thumbs down. Read More
(4)
Rating: 3 stars
02/01/2011
This was a good base recipe but a little overpowering. I'd suggest cutting the spice mixture for the chicken in half and adding a little oil or water to make a rub. I loved the flavor of the rice but I think that next time I will cook the rice separately (adjusting liquid for type of rice and under cooking by 5 min) add the remaining rice ingrediants with a splash more lime juice and then finish in the oven. Read More
(4)