MANGO CHICKEN WITH COCONUT RICE
Steps:
- Rinse and pat dry chicken. Sprinkle with salt and fresh ground pepper. In a large deep sided frying pan, melt the butter with the olive oil over medium high heat until butter stops frothing. Brown the chicken on both sides, making sure not to crowd the chicken--do two batches if need be. As chicken is well browned (does not need to be cooked through, just well browned), remove from frying pan to a plate. When all the chicken is browned, pour off most of the accumulated fat, leaving 2-3 tablespoons in the pan. Over low heat, pour the chutney into the pan, allowing it to liquify and begin to bubble. Add the thyme and cayenne, and stir. Add the chicken and any accumulated juices back to the pan, turning to coat with sauce. Cover, and cook on simmer for 1/2 hour. Uncover, and cook on simmer for another 15 minutes, to allow the sauce to thicken a bit. Serve with coconut rice: 1 cup jasmine or basmati rice 1 cup coconut milk 1 cup water 1/2 teaspoon salt. Bring rice, salt and coconut milk/water mix to boil, stir, cover, and lower heat to low for 10 minutes. Remove from heat, and let sit, covered for 30 minutes. Before serving, sprinkle rice with cashews and chopped parsley.
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Christina Lamboy
[email protected]I'm curious to see how this dish would taste with different types of fruit, like pineapple or papaya.
Rose Jerryrose
[email protected]I'll have to try this recipe again and see if I can get it right.
mukiibi Gideon
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as the pictures.
Kenneth Grant
[email protected]Overall, I was disappointed with this recipe.
Keke Bae
[email protected]I would have liked more vegetables in the dish.
Grace Adu
[email protected]The chicken was a bit dry.
Surakshya Duwadi
[email protected]This dish was a bit too sweet for my taste.
Tashi Choden
[email protected]5 stars!
XR Tanjil
[email protected]This recipe is a keeper! I'll definitely be making it again.
Katxlla
[email protected]I followed the recipe exactly and the dish turned out great. The chicken was cooked perfectly and the sauce was delicious.
Siobhan Youngblood
[email protected]This dish was easy to make and didn't take too long. I especially liked the fact that I could use frozen mango.
Adeyemi Bamidele
[email protected]I'm not usually a fan of mango in savory dishes, but this recipe changed my mind. The sweetness of the mango paired perfectly with the savory chicken and coconut rice.
Miracle Augustine
[email protected]This mango chicken with coconut rice recipe was a hit with my family! The chicken was juicy and flavorful, and the coconut rice was creamy and aromatic. The combination of flavors was amazing.