Spicy Mango Glazed Chicken with Coconut Rice

A Tropical Taste Sensation

Imagine succulent chicken bursting with sweet, spicy, and tangy notes. This isn’t just chicken; it’s a culinary adventure! Juicy chicken breasts, kissed by a vibrant mango glaze with a hint of lime, create a flavor explosion. Served atop creamy coconut rice, each grain infused with luscious coconut milk, this dish is a celebration of contrasting flavors. Surprisingly easy to make, it’s perfect for a weeknight treat or to impress guests. Get ready for a taste of sunshine!

Spicy Mango Glazed Chicken with Coconut Rice

DifficultyMedium

Servings4

Prep time20 minutes

Cook time30 minutes

Total time50 minutes

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 2 tablespoons olive oil

For the Mango Glaze:

  • 1 ripe mango, peeled and diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (adjust to your spice preference)
  • 2 cloves garlic, minced
  • 1/2 cup rice vinegar
  • 2 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

For the Coconut Rice:

  • 1 cup ong-grain rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup water
  • Pinch salt

Instructions

Let's Get started:

  • 1

    Get started:

    In a small bowl, combine smoked paprika, cumin, chili powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.

  • 2

    Cook the chicken:

    Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove from the skillet and set aside

  • 3

    Make the mango glaze:

    In a food processor or blender, combine mango, red bell pepper, jalapeño, garlic, rice vinegar, honey, soy sauce, and lime juice. Blend until smooth. If you prefer a chunkier glaze, you can finely chop the ingredients instead of blending.

    Pour the mango glaze into the skillet and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the chopped cilantro.

  • 4

    Cook the coconut rice:

    While the sauce is simmering, prepare the coconut rice. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

  • 5

    Assemble and serve:

    Return the chicken breasts to the skillet and coat them with the mango glaze.

    Serve the chicken over a bed of coconut rice. Garnish with extra cilantro, if desired.

Tips and variations:

  • For a milder glaze, remove the seeds from the jalapeño or use a milder chili pepper.
  • Add a squeeze of lime juice to the finished dish for extra brightness.
  • Serve with a side of steamed vegetables, such as broccoli or asparagus.
  • For a vegetarian option, substitute chicken with tofu or halloumi cheese.

Nutrition

Calories450
Carbohydrates40g
Cholesterol80mg
Fat15g
Fiber3g
Protein35g
Saturated Fat10g
Sodium400mg
Sugar20g

Spatula Daddy

Hi! 👋 I’m Michael, here to bring bold flavors and real-world cooking know-how straight to your table!

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