Chutney Mayo Chicken & Rice Bake: A Flavorful One-Pan Meal

Serving: Pair this dish with a simple green salad or steamed vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of chicken broth to keep the rice moist.
Variations
Vegetable Additions: Mix in frozen peas, chopped bell peppers, or diced carrots with the rice for added nutrients.
Spicy Kick: Add a teaspoon of chili flakes or a dash of hot sauce to the chutney mayo sauce for extra heat.
Low-Carb Option: Substitute the rice with cauliflower rice, reducing the liquid to 1 1/2 cups.
FAQ
1. Can I use bone-in chicken?
Yes! Bone-in chicken pieces work well but may require an additional 10-15 minutes of cooking time.

2. What if I don’t have chutney?
You can substitute chutney with apricot preserves or orange marmalade for a similar sweet and tangy flavor.

3. Can I make this dish ahead of time?
Absolutely! Assemble the dish and store it in the refrigerator, covered, for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.