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Mango Chicken and Rice served in a black bowl with green peppers and a wooden spoon.
Linda

Mango Chicken and Rice

Juicy chicken thighs glazed in a sweet-tangy mango sauce over fluffy coconut rice - a weeknight dinner that tastes like vacation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Rice
  • 1.5 cups jasmine rice rinsed until water runs clear
  • 1 cup coconut milk full-fat
  • 1 cup water
  • 0.5 tsp kosher salt
For the Mango Chicken
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 cups ripe mango diced (about 2 large mangos)
  • 3 tbsp soy sauce low-sodium
  • 2 tbsp lime juice freshly squeezed
  • 0.25 tsp red pepper flakes optional, for heat
For Serving
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large skillet
  • Medium Saucepan with Lid
  • Microplane or fine grater

Method
 

Cook the Rice
  1. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
Cook the Chicken
  1. While rice cooks, pat chicken pieces dry and season with 1/2 teaspoon salt and the pepper. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown. Flip and cook 3-4 minutes more until cooked through. Transfer to a plate.
Make the Mango Sauce
  1. Reduce heat to medium. Add garlic and ginger to the skillet and cook for 30 seconds until fragrant, scraping up any browned bits from the pan.
  2. Add diced mango, soy sauce, lime juice, remaining 1/2 teaspoon salt, and red pepper flakes if using. Cook for 5-7 minutes, stirring occasionally, until mangos break down into a chunky sauce and the mixture thickens slightly.
  3. Return chicken and any accumulated juices to the skillet. Toss to coat in the mango sauce and cook for 2 minutes until heated through. Taste and adjust seasoning with more lime juice or salt if needed.
Serve
  1. Spoon coconut rice into shallow bowls, top with mango chicken, and garnish with cilantro and lime wedges.

Notes

Chicken thighs stay juicier than breast meat, but either works. If your mangos are very ripe and sweet, add an extra squeeze of lime to balance. The sauce can be made up to 2 days ahead; rewarm gently and add fresh lime juice before serving.