Sweet, Spicy, and Tangy Spicy Mango Glazed Chicken Served Atop Creamy Coconut Rice: A Tropical Escape
Imagine sinking your teeth into succulent chicken, each bite bursting with a delightful interplay of sweet mango, a thrilling hint of spice, and a refreshing tang of lime. This Spicy Mango Glazed Chicken isn’t just a meal; it’s a vibrant culinary journey for your senses! Juicy chicken pieces are lovingly coated in this bright and flavorful glaze, creating an unforgettable taste sensation. Served alongside creamy coconut rice, where each grain is infused with the rich, luscious essence of coconut milk, this dish masterfully balances contrasting flavors and textures. Surprisingly simple to prepare, it’s an ideal choice for a special weeknight treat or a guaranteed way to impress your dinner guests. Prepare yourself for a taste of pure sunshine on a plate!
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 |
- About the Author
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Hey, I’m Michael from SpatulaDaddy! My kitchen’s my happy place, sharing easy, tasty recipes with California freshness, Ozark comfort, and flavors from my travels. Expect healthy & delicious food for everyone. Let’s get cooking!
