Mambo Chicken

Mambo Chicken 5

Mambo chicken with quinoa and asparagus

In February of this year we went on a lovely holiday where we spent time visiting Devon and Dorset. When we were in Dorset we stayed in a beautiful flat by the sea about 5 – 10 minutes walk from Weymouth town centre. So we of course had to visit the Dorset Burger Company which is situated just outside the town centre near the train station.

It’s a great place to visit if you are in that area and love burgers. Last time I visited I decided not to order the burger as I wanted to try a new meal I had never heard of before. Mambo Chicken is a flattened piece of chicken that has been marinated in spices and served with a grilled piece of pineapple. I was not disappointed by this dish and I decided to replicate it when we returned home.

However, I thought I would probably not be able to serve my son a spicy piece of chicken so I have made my own version of this dish. I have cooked chicken in my homemade bone broth or chicken stock and I made it not as spicy for my son. It’s a fruity, sweet dish as I added the pineapple as well. It tastes like a spicy sweet and sour chicken. My son and husband both enjoyed this dish and we think it’s worth a try.

Serves 4

Equipment needed

Mambo Chicken 8

Mambo Chicken with quinoa and asparagus

  • Sharp knife
  • Chopping board
  • Large saucepan
  • Teaspoon
  • Stirring spoon
  • Fork

Ingredients needed

  • Chicken breasts x 500g
  • Onion x 1
  • Garlic x 2 cloves
  • Fresh ginger x 1 inch piece
  • Tamari x 1 tbsp
  • Tomato puree x 1 tbsp
  • Lime x 1 juice
  • Chicken stock x 500mls
  • Pineapple x 1
  • Courgette x 1
  • Red pepper x 1
  • Smoked paprika x 1 tsp
  • Mild, Medium or hot chilli powder x 1 tsp
  • Oregano x 1 tsp
  • Spinach, asparagus or green beans x 2 handfuls
  • Rice or quinoa x 200g


  • Start by peeling and slicing the onion and the garlic.
  • Next remove the skin from the ginger and slice thinly.
  • Slice the courgette and red pepper.
  • Then remove the skin of the pineapple and cut into chunks.
  • Cut the chicken into 1 inch pieces and set everything aside.
  • Put the large pan on a high heat and add oil.
  • Spread the oil around the base of the pan with a brush.
  • Once the pan is hot, add the sliced onion and fry for about 2 minutes.
  • Add the garlic in and fry for a further minute or so.
  • Now add in the chicken and fry until the chicken has cooked.
  • When the chicken is no longer pink in the middle, add in the sliced cougette and red pepper.
  • Fry until the courgette and red pepper soften.
  • Sprinkle over the spices and oregano.
  • Continue to fry for a further minute or so.
  • Pour in the stock and add in the tamari and tomato puree.
  • Cut the lime in half and juice over the sauce pan using the fork.
  • Bring to the boil and then leave to simmer.
  • While everything is simmering, cook the rice or quinoa as per the packet instructions.
  • If cooking with green beans or spinach you can throw these in five minutes before the end of the cooking time.
  • If cooking asparagus then cook in a separate pan.
  • When the rice or quinoa has boiled, drain and serve with the Mambo chicken.
  • Enjoy.
Mambo Chicken 3

Mambo Chicken with quinoa and asparagus

Mambo Chicken is a great dish for the whole family to enjoy or you could eat this dinner with friends too. It’s a simple dish that is full of flavour. All the ingredients in this meal are freezable, so feel free to make double portions and serve on another occasion. As I mentioned earlier, you can use asparagus in this dish but it is a seasonal vegetable so you won’t be able to use it all the time. However you decide to eat this dinner, as always, enjoy.

What chicken dinners do you enjoy eating? Let me know in the comments below and don’t forget to like and follow me. Thank you. xxx