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
| Calories | 450 |
| Carbohydrates | 40g |
| Cholesterol | 80mg |
| Fat | 15g |
| Fiber | 3g |
| Protein | 35g |
| Saturated Fat | 10g |
| Sodium | 400mg |
| Sugar | 20g |
