RICE & PEAS WITH MANGO CHICKEN
Affordable, tasty and filling, this Lesley Waters dish will become a family favourite
Provided by Lesley Waters
Categories Dinner, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.
- Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.
Nutrition Facts : Calories 702 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.55 milligram of sodium
MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE
This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
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- Prepare a large sized pan on medium heat with oil until hot. Start cooking the rice while the pan is heating. Pour the coconut milk into a medium saucepan. Then, stir in the brown sugar, jasmine rice, olive oil, and season with salt. Bring to bowl and stir.
- Cover the saucepan tightly and reduce heat to simmer for 15-20 minutes or until moisture from rice is absorbed. Add diced red onion, green/red pepper mix, and minced garlic to the large sized pan to sauté.
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- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
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- Combine coconut milk, rice and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes.
- Meanwhile, combine 1 tablespoon oil, chili powder, garlic and 1/4 teaspoon salt in a small bowl. Place chicken on a rimmed baking sheet and rub with the spice mixture. Bake, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Let rest for 15 minutes, then slice or chop.
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- Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Using a meat mallet or the bottom of a skillet, pound breasts to even thickness (you don't want the meat flat, just even in thickness). Place the prepared chicken in a large sealable plastic bag and set aside.
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