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Jamaican Jerk Chicken and Mango Casserole with Coconut Rice
Indulge in the vibrant flavours of Jamaica with this mouthwatering Jamaican Jerk Chicken and Mango Bake served alongside creamy Coconut Rice.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons jerk seasoning
- 1 ripe mango, diced
- 1 red bell pepper, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (400ml) coconut milk
- 1 cup jasmine rice
- 1 teaspoon salt
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
Preheat the oven to 200°C (400°F).
In a bowl, coat the chicken thighs with jerk seasoning, ensuring even coverage.
In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken thighs and sear until browned, about 5 minutes per side.
Remove the chicken from the skillet and set aside. In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
Add the diced mango and lime juice, stirring gently.
Return the chicken thighs to the skillet, skin side up, and transfer to the oven. Bake for 25-30 minutes or until cooked through.
Meanwhile, rinse the jasmine rice under cold water. In a medium saucepan, combine the coconut milk, salt, and rice. Bring to a boil, cover, and reduce to a simmer for 15 minutes.
Once cooked, fluff the rice with a fork and serve alongside the chicken and mango bake.
Garnish with fresh cilantro before serving.
Kitchen Tools
- Large oven-safe skillet
- Medium saucepan
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, chicken breasts can be used, but ensure to adjust the cooking time as they may dry out faster.
Yes, jerk seasoning can be quite spicy. Adjust the amount based on your heat preference.
This dish pairs well with a side salad or classic Caribbean sides like fried plantains.
Yes, you can marinate the chicken and prepare the rice in advance, then bake before serving.
Absolutely! Both the chicken and rice store well in the fridge and can be reheated easily.