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Mango Chicken & Rice

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Pixicook editorial team

A tropical twist on a classic dish, featuring tender chicken marinated in mango puree, served with a side of fragrant jasmine rice combined with fresh mango, cilantro, and scallions.

Ingredients for Mango Chicken & Rice

units in
USchevron
serves
4 peoplechevron

Jasmine Rice, rinsed

cups

Water

cups

Salt

teaspoons

Ripe Mango, cubed

each

Scallions, finely chopped

bunch

Cilantro Leaves, chopped

cups

Neutral Oil

tablespoons

Large Onion, thinly sliced

each

Mango Puree

cups

Boneless, Skinless Chicken Breasts, cut into 2-inch chunks

0 chunks

How to Make Mango Chicken & Rice

1. Cook Rice

In a medium saucepan, combine the rinsed jasmine rice, water, and 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes. Remove from heat and let it rest, still covered, for 20 minutes.

2. Marinate Chicken

In a bowl, combine the chicken chunks, sliced onion, mango puree, 2 tablespoons of neutral oil, 2 1/2 teaspoons of salt, and ground cayenne pepper. Let the chicken marinate for at least 1 hour.

3. Broil Chicken

Arrange the marinated chicken in a single layer on a sheet pan and broil on high for 10 to 12 minutes until the juices run clear.

4. Finish Rice

Gently mix the cooked rice with cubed mango, chopped scallions, cilantro, the remaining 1/2 teaspoon of salt, and 1 tablespoon of neutral oil.

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