Caribbean Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken leg (s) with back portion
- 1 medium onion (s), cut into rings
- 3 cloves garlic, fresher, chopped
- 200 g rice
- 1 bunch spring onions, cut into rings
- 1 mango (s), diced
- 1 papaya, diced
- 1 can kidney beans, drained
- 200 g prawns, peeled, fresh or frozen
- 0.5 liter ½ chicken broth or vegetable broth
- 1 tablespoon olive oil
- 2 tablespoon curry powder
- salt and pepper
- Paprika powder, noble sweet
- Chili powder
Print Recipe
Pin Recipe Instructions
- Fry the onion and garlic in the oil, dust with curry and sauté briefly. Add the stock and rice, leave to stand with the lid on for about 5 minutes on the switched off stove. Season the legs (we prefer skinned it, it`s not that fat) with salt, pepper and paprika.
- Put the prepared rice in a large coated baking dish. Add the fruit cubes, spring onions, beans and the prawns. Season with salt, pepper and chilli. Mix well.
- Then place the chicken drumsticks on top of the whole thing with the underside up and cook on the middle rack for 45 - 50 minutes at 190 ° C (convection). In between turn the chicken legs so that the upper side turns brown and mix the remaining contents again if necessary (if the upper layer becomes too dark).
- Depending on the size of the fruit, sometimes just one mango is enough. The prawns can also be left out.
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