Bake Mango Chicken

  • 10 mins to prep
  • 10 mins to cook
  • Serves 10
This Recipe Used:
Padang Rendang Paste
Padang Rendang Paste

About

  • 10 servings
  • 10 mins to prep
  • 10 mins to cook
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Ingredients

  • 1 packet Dancing Chef Padang Rendang Paste
  • 600g Chicken thigh
  • 230g Mini potato (with skin)
  • 150g Green mango (thick sliced, with skin)
  • 80g Shallot whole (peeled)
  • 80g Tomato (cut into half)
  • 200ml Thick coconut milk
  • 200ml Water

Directions

  1. Clean chicken thigh, pat dry.
  2. Cut chicken thigh into 2 pieces.
  3. Season with Padang Rendang paste for 2 hours.
  4. Put in a baking tray, add in all the ingredients. Mix well.
  5. Bake at 180°C for 50 – 60 mins.

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

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