From Anegada, BVI! Spicy Mango Chicken with Coconut Rice

A tour of the most remote island in the British Virgin Islands - and my take on a local favorite (with a little help from my 22-month old granddaughter).


12 chicken pieces (I used drumsticks and thighs)

1 tablespoon salt


2 cups mango chutney

1 cup white wine

1 tablespoon red pepper flakes


3 1/2 cups water

2 1/2 cups coconut milk

1 teaspoon salt

3 cups white rice

2 tablespoons butter

      The Recipe

Preheat oven to 400 degrees F.  Arrange chicken in a roasting pan and season generously with salt.  Bake about 40 minutes.

Meanwhile, make sauce:  In a small saucepan, heat chutney with white wine.  Add red pepper flakes and let simmer 5 - 7 minutes.  Set aside.

Make rice:  Bring water and coconut milk to a boil.  Add rice and butter.  Cover and cook on lowest heat for about 20 minutes.

Remove chicken from oven and pour mango glaze all over.  Return to oven for about ten minutes, uncovered.  Serve over a mound of coconut rice.  Serves 4 - 6.



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