90 minutes
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.
Jasmine Rice, rinsed
cups
cups
teaspoons
Ripe Mango, cubed
each
Scallions, finely chopped
bunch
Cilantro Leaves, chopped
cups
tablespoons
Large Onion, thinly sliced
each
Mango Puree
cups
teaspoons
Boneless, Skinless Chicken Breasts, cut into 2-inch chunks
0 chunks
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.
Comments (0)