Tropical Chicken Casserole Recipe
Adding fresh fruit to your chicken casserole is a great idea as it freshens up what could be considered an autumnal dish making it much more suitable for year-round consumption. The addition of peas and beans make it a hearty, filling meal that’s low in fat.
4 spring onions
1 tin of Dunn’s River peas and beans
4 cloves of peeled garlic
2 tsps of Grace’s hot pepper sauce (more if you like spice)
The juice of 1 lime
½ small pineapple, chopped into chunks
2 tsps Dunn’s River tropical seasoning
2 tsps oil
4 chicken breasts
240g chicken stock
1 mango, chopped into chunks
100ml apple juice
Add the spring onions, garlic, chilli sauce, tropical seasoning, lime juice and half of the apple juice to a food processor and blitz until it produces a marinade.
Put the chicken in a dish and pour the marinade over the chicken. Leave to marinade. Ideally you’ll want to do this overnight, but an hour or two should give you some flavour.
Once the chicken is marinated, layer the pineapple and mango in a large oven proof dish.
Add the rice on top.
Drain the peas and beans and then add them on top of the rice.
Place the chicken on top. Don’t discard the marinade.
Mix the marinade with the remaining apple juice and the chicken stock.
Pour the mixture over the layered ingredients. Then cover with a lid or foil.
Cook in the oven on approx. 160 degrees for 30 minutes.
After 30 minutes, remove the foil and continue cooking for another 40 minutes. Check the dish regularly to avoid the chicken getting too brown or the stock reducing too much.
If you do the marinating the night before, this is a simple dish to put together and pop in the oven. It’s a great fresh twist on one of my classic favourites. I love the fruitiness of the mango and pineapple against the spiciness of the chillies.
This tropical chicken casserole recipe is in celebration of Caribbean Food Week which runs from 22nd to 29th August.
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