We are in the midst of the most insanely gorgeous mango season in Israel right now. I’m talking gigantic, juicy mangoes that are the sweetest, most delicious I’ve ever tasted. Which is why I was so excited to find this recipe for Mexican Mango Chicken on Joy of Kosher with Jamie Geller. I actually got to test and photograph this recipe for their Best Chicken Recipe Contest as a guest blogger (that’s my photo on the site!).
This recipe has only a few ingredients but packs in serious flavor. I love the unusual but stellar combination of mango and basil and how easily this dish comes together. The recipe requires first marinating the mango, then the chicken and cooking them separately, and the marinade is the only thing that takes time here. Since the chicken is pounded thin, cooking it should take less than 10 minutes. Next time I would add more cayenne since I really like spicy-sweet combos, but adjust the seasoning to suit your tastes. I served this with coconut rice, which only added to the tropical feel and comes together in the same amount of time as normal rice.
- ⅓ cup olive oil
- ⅓ cup lime juice
- 2 tablespoons chopped fresh basil
- ½ teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to suit your tastes)
- 2 mangoes, peeled and cut into strips
- 6 boneless, skinless chicken breasts, pounded thin
- 1Â½ cups Jasmine or Basmati rice
- 14 ounces coconut milk
- ¼ cup vegetable broth
- In a large bowl, mix the oil, lime juice, basil, paprika, and cayenne pepper.
- Place the mango slices and pit in the marinade for 15 minutes.
- Remove the mango slices but leave the pit to continue to flavor the marinade. Refrigerate the slices.
- Place the chicken in the marinade and refrigerate for 1 to 4 hours.
- Heat a large saute pan (or grill). Cook the chicken, careful not to crowd the pan. Remove from the pan and allow to cool slightly.
- Add the mangoes to the pan and cook until heated through.
- Lay a few strips of mango in the center of a chicken breast and gently roll up, placing seam side down. Secure with toothpicks if necessary. Repeat with remaining mango and chicken.
- Alternately, simply serve each chicken breast topped with mango slices.
- Serve with coconut rice
- While the chicken is marinating, prepare the rice. Put the rice, coconut milk, and broth in a small pot. Bring to a simmer, cover, and lower the heat.
- Cook for 15 to 20 minutes, or until all liquid is absorbed and rice is tender.
- Remove from the heat and allow to rest, covered, for 5 minutes before serving. Fluff with a fork.
Submitted to the Tastetastic Thursdays Linky Party over at A Little Nosh and Jane Deere’s Fusion Fridays
36 thoughts on “Mango Chicken with Coconut Rice”
Wow! Those mangos look amazing! And your chicken… I’d eat it right now!!!
Aren’t the mangoes insane?! They’re seriously gorgeous right now. Thanks Giulia 🙂
Did you say mango??? Our mango season is starting too and this recipe sounds like the perfect way to enjoy some! I love mangoes and I love them even more in savoury and spicy dishes! 🙂
Yes I did!! That’s awesome that your mango season is starting too! I also love them best with some spice.
Nice! I like the Mexican meets Asian thing you’ve got going on in this dish.
Eventhough I am a vegetarian, the mango and the coconut rice caught got my attention. If I substitue tofu , it could be a go! Love it.
Ooh yes I think tofu could work brilliantly. It would really soak up the marinade nicely. And in that case I’d say you could marinate everything (the mango and tofu) together rather than separate. I’d love to see a vegetarian version of this!
Lucky you to have fresh mangoes! This sounds like a great recipe – thanks.
I know! We are so lucky. The fruit here is just incredible, and the mangoes especially so.
This is such a great dinner! The mangos with the chicken sound wonderful!
Thank you Erin! It’s a great combination.
I need to check if we can still get mango – it’s California so I assume we can get all the fruits 24/7. This looks really delicious and something that all of us will enjoy. I didn’t know coconut rice (oh thinking about it makes my mouth water) is this easy. My kids will be so happy seeing mango in “dinner”! 😉
I bet you can still get mango! Ahhh California 🙂 Yes I didn’t realize how easy coconut rice was until I made it either! I hope you and your family enjoy 🙂
You made it look so delicate Katherine! Enjoy the mango season 🙂
Thank you Ilke! I definitely will enjoy the mango season. I need to freeze some for later!
I’m envious of your mangoes! Love your vegetarian suggestion above and I’ll have to try that.
btw, I enjoyed your cocktail article and will be making pomegranate mojitos in our sukkah next week!
Let me know how the vegetarian version goes if you do try it! I’m very curious. And thanks! So glad you saw and enjoyed the cocktail article. It was a lot of fun to write. Enjoy the pomegranate mojitos – sounds delightful!!
we have plenty of mango here and even coconut are easily find…I should try this and make my hubby impress =)
Ooh lucky you! I love this dish because it is so easy but looks impressive. I hope you and your hubby enjoy 🙂
These look scrumptious; and I really admire the presentation. Coconut rice sounds fantastic too!
(Here from Tastetastic Thursday)
Thank you Steph!! The coconut rice really was a great side.
What a beautiful dish! Thank so much for linking it up at A Little Nosh.
Amy @ A Little Nosh
Thank you Amy! And thanks for hosting!
OMG, Katherine – what a gorgeous dish. Love the coconu sticky rice paired with the mango chicken. I think I’m going to add a little habanero (yes, catenne remains) when I try it. Oh, look at me, I’m so fierce (not) lol
Hahahaha you are totally fierce Lisa! I think habanero is a great addition – like I said I’m going to try to kick up the heat factor next time I make it!
i like your pictures and would like to invite you to share them on tastingspot.com
I am having a huge craving for coconut rice and then I saw your photo of the Mango chicken and it looks like it would melt in your mouth. I am so trying this tonight. Take care, BAM
I hope you enjoy it!! Let me know how it turns out 🙂
Katherine, loved this recipe, its a sure thing on our monthly meal planning. I had to try making this with coconut oil (since I won a free quart of it) instead of the olive oil and it is just as wonderful either way.
Oh good Terre! I am so glad you liked it – I will have to try it with coconut oil next time. Thanks for reporting back 🙂
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