Contents
Introduction
Mango Chicken with Coconut Rice is a delightful dish that combines tropical flavors with wholesome ingredients. The sweet and tangy mango sauce complements the savory grilled chicken, while the creamy coconut rice provides a rich, satisfying base. This recipe is not only easy to prepare but also makes for a perfect meal for any occasion, whether it’s a weekday dinner or a special gathering.
Detailed Ingredients with measures
For the Coconut Brown Rice:
– 1 cup brown rice
– ¼ cup coconut milk
For the Mango Chicken:
– 4 boneless, skinless chicken breasts
– Kosher salt and freshly ground black pepper, to taste
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 red onion, diced
– 1 mango, diced
– ½ cup mango nectar
– 1 tablespoon freshly grated ginger
– 1 ½ teaspoons sambal oelek (ground fresh chili paste)
– Juice of 1 lime
– 2 tablespoons chopped fresh cilantro leaves
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
To prepare this wonderful dish, start by cooking coconut brown rice, followed by grilling the chicken and making the mango sauce. Once everything is cooked, assemble the dish and enjoy a tropical feast at home!
Detailed Directions and Instructions
Prepare the Coconut Brown Rice:
– In a large saucepan, combine 1 cup of brown rice with 2 cups of water.
– Cook the rice according to the package instructions.
– Once cooked, stir in ¼ cup of coconut milk until well combined.
– Set aside and keep warm.
Cook the Chicken:
– Season the 4 boneless, skinless chicken breasts with kosher salt and freshly ground black pepper to taste.
– Preheat a grill to medium-high heat.
– Place the seasoned chicken on the grill and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
– Once cooked, remove the chicken from the grill and set aside to rest.
Prepare the Mango Sauce:
– In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
– Add the minced garlic and diced red onion to the skillet.
– Cook, stirring frequently, until the onions become translucent, approximately 3-4 minutes.
– Add the diced mango, ½ cup of mango nectar, 1 tablespoon of freshly grated ginger, 1 ½ teaspoons of sambal oelek, and ½ cup of water to the skillet.
– Stir the mixture and let it simmer until it slightly thickens, about 3-5 minutes.
– Stir in the juice of 1 lime to the sauce.
Assemble the Dish:
– Divide the prepared coconut brown rice among serving bowls or plates.
– Slice the grilled chicken breasts and place them on top of the rice.
– Spoon the mango sauce over the chicken.
– Garnish with 2 tablespoons of chopped fresh cilantro leaves.
Serve:
– Serve immediately and enjoy your Mango Chicken with Coconut Rice!
Notes
Cooking Time:
– The total cooking time is approximately 30-40 minutes, including rice preparation and sauce simmering.
Rice Variations:
– You can use jasmine or basmati rice instead of brown rice for a different flavor and texture. Adjust cooking times accordingly.
Storage:
– Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
– This dish pairs well with a simple green salad or grilled vegetables for a complete meal.
Cook techniques
Cooking Brown Rice
To cook brown rice, combine 1 cup of brown rice with 2 cups of water in a saucepan. Bring it to a boil, then cover and simmer according to the package instructions until tender. Stir in coconut milk after cooking for added flavor.
Grilling Chicken
Season boneless, skinless chicken breasts with salt and pepper. Preheat the grill to medium-high heat and grill the chicken for 5-6 minutes on each side until the internal temperature reaches 165°F (75°C). Allow the chicken to rest after grilling for better juiciness.
Making Mango Sauce
In a skillet over medium heat, cook minced garlic and diced red onion in olive oil until the onions are translucent. Add diced mango, mango nectar, grated ginger, sambal oelek, and water. Simmer until it thickens, then add lime juice for a refreshing finish.
Assembling the Dish
Start with a base of coconut brown rice in a bowl or plate. Slice the grilled chicken and place on top, then spoon the mango sauce over the chicken. Garnish with chopped cilantro for added freshness.
FAQ
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice. However, adjust the cooking time according to the type of white rice used as it usually cooks faster.
Is it necessary to grill the chicken?
Grilling adds a smoky flavor and nice char, but you can also pan-sear or bake the chicken if preferred.
What can I use instead of mango nectar?
If mango nectar is unavailable, you can use orange juice or pineapple juice as a substitute for a different yet complementary flavor.
Can I make this recipe spicy?
Yes, you can increase the amount of sambal oelek or add fresh chili peppers to the sauce to enhance the spice level.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for best results.
Conclusion
This Mango Chicken with Coconut Rice dish is a vibrant blend of flavors and textures, offering a delightful balance between the sweetness of mango and the richness of coconut. It’s a satisfying meal that is not only easy to prepare but also perfect for impressing guests or enjoying a cozy dinner at home. Whether you’re looking for a refreshing weeknight meal or a dish to celebrate a special occasion, this combination is sure to please.
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