Friday, June 3, 2011

Tried & True Recipe: Coconut Mango Chicken

I am so backed up with posting recipes! That's what comes from being good about actually taking pictures of the things I cook and then never getting around to actually posting them along with their recipes. Oops.

This is a great summer recipe, anyway :)

Coconut Mango Chicken

Vegetable Oil
1 pound chicken tenders (boneless, skinless)
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt & Pepper
1 cup uncooked white basmati rice; cook to package directions
Grated/Shredded Parmesan Cheese


-In a large skillet, heat a thin layer of vegetable oil over high heat. Add the chicken and cook, turning once, until browned (about 3 minutes). Add the coriander and stir for 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any brown bits. Transfer the chicken to a plate.
-Add the coconut milk to the skillet, increase the heat and boil to reduce by half (about 4 minutes). Stir in the mango and chicken and cook until warmed through (about 3 minutes). Remove from heat, season with salt and pepper.
-Serve the chicken, mango and sauce over a bed of white rice and sprinkle to taste with the Parmesan.
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3 comments:

  1. I've been meaning to make a mango chicken - looks great!

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  2. this sounds delicious!! where did you find this recipe? i'm on the hunt for some nutrition information :)

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  3. @Little Miss - To be honest, I've been making this recipe for YEARS and don't remember exactly where it came from! I retyped a ton of recipes back in 2009 (as I had fiddled with 90% of them anyway) and put them in a binder and threw away the original recipe book copies and torn-out magazine pages they came from (which were riddled with messy notes/changes of mine, anyway). However, I can hazard a guess that this came from either Rachael Ray's magazine (Everyday with Rachael Ray) OR one of her 30 minute meals cookbooks.

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