Wednesday, March 3, 2010

Mango Chicken with Coconut Rice

I tried this recipe because we had Mango Salsa in our fridge that needed to be used. The results were very tasty and have inspired me to use my crockpot more often. Crockpot dinners are a great way to have a nice dinner without a lot of effort, which makes them great for busy days or days when you just need a little more time to play with your kids.{Easy Mango Chicken}
adapted from Real Mom Kitchen
3 chicken breasts
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
1/2 tsp Cumin
1/2 tsp Lemon Pepper

Place Chicken in the bottom of a slow cooker. Pour remaining ingredients over the top. Stir to combine and cook for 4-6 hours on high. Remove the chicken breasts and shred. Return to crockpot, stir to combine.

{Coconut Rice}
2 cups Thai jasmine-scented white rice*
2 cups good-quality coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. coconut oil, OR other vegetable oil
1 Tbsp brown sugar

Place rice, coconut milk, water,oil, sugar and salt in the pot and set over medium-high to high heat.
Stir until liquid comes to a gentle boil.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.

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