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Mango Chicken

1 tablespoon oil

1 pound chicken breast

1 red onion

1 clove garlic

3 carrots

2 bell peppers (any color!)

4 red potatoes

1 head broccoli

1 cup basmati rice

3 total cups broth or water (will use 2 cups for rice and 1 cup for vegetables)

2 mangos

2 TBSP Spice by Rachel Sweet MASALA MIX

Peel and dice the onion and mince the garlic, and set aside. Use a brush to scrub the carrots (no need to peel!) and cut each in half lengthwise. Then cut in half lengthwise again for 4 long strips per carrot. Slice these carrot strips into small triangle pieces and set aside separate from the onion and garlic. Dice the potatoes (no need to peel!) and the peppers and set these aside with the carrots. Finally, separate the broccoli florets, cutting them smaller, if necessary and aside with the carrots and potatoes.

Dice the raw chicken into bite sized pieces and set aside. Add the oil to a medium pot and heat to medium. Cook the chicken, stirring occasionally until all sides are cooked, approximately 5 minutes. Add the onions and garlic when there are no longer raw spots on the chicken cubes. Stir and cook 5 additional minutes.

Add all the remaining vegetables, the cup of broth, and the 2 tablespoons MASALA MIX and cover. Bring to a boil and then turn the heat down to its lowest setting. Simmer for about 15 minutes, depending on how long the rice takes.

Add the rice and two cups of broth to a small pot and cover. Bring to a boil and then turn the heat down to its lowest setting. Cook for 15 minutes or until all liquid is absorbed. While the rice cooks, peel and dice the mango and set aside. When the rice is finished, remove the pan from heat. Add the mango to the vegetables and stir. Simmer for one additional minute and then shut off the heat.

To serve, spoon rice into deep bowls and top with the chicken mango mixture.



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