Mango Chutney Chicken and Coconut Rice
I made this mango chutney chicken over coconut rice using our spicy summer mango chutney and simmer sauce and a rotisserie chicken. Other than cooking the rice for 20 minutes (which is simple in itself), it took only 10 minutes to throw it all together. That is my kind of weeknight meal - super simple yet phenomenally delicious! The coconut rice is made with jasmine rice and coconut milk and the mango chicken over top is just a mixture of our Spicy Summer Mango Chutney and shredded rotisserie chicken. Fresh, vibrant, sweet and spicy mango chicken over fragrant jasmine coconut rice.
Mango Chutney Chicken and Coconut Rice Recipe (serves 4)
Ingredients:
Rotisserie Chicken (pull off chicken and shred or cut into strips)
Jasmine Rice (1 cup uncooked)
2 Cups Water
1 tsp Salt
Coconut Milk (1/2 can)
1 Jar Wozz! Spicy Summer Mango Chutney and Simmer Sauce
Fresh Basil (for garnish if desired)
Recipe Method:
In a medium pot with tight fitting lid, bring 2 cups water and 1 tsp salt to a boil. Add jasmine rice, bring to a boil and then turn to low heat to let simmer for 20 minutes with lid on. (I followed the package directions for my bag of jasmine rice, read the package you have to see if cooking instructions are the same or different - some packages call for rinsing rice before cooking and may call for different cooking times).
Turn heat off, and let rice sit for an additional 10 minutes with lid on, then fluff with fork.
In a small sauce pan on medium heat, heat 1/2 cup coconut milk in pan until just warmed through, stir into rice and set aside (put lid back on rice to keep warm)
In a medium skillet, on medium heat, add 1 jar of Wozz! Spicy Summer Mango Chutney and Simmer Sauce and stir in shredded rotisserie chicken. Cook for a couple minutes until hot.
Serve mango chicken over rice and garnish with fresh basil.
Enjoy!
extra tips:
You can substitute shrimp or pork instead of chicken or toss in additional vegetables with your chicken, such as green beans, red pepper strips or broccoli.
If you want to make a quick coconut curry mango chicken, add 1 tablespoon of curry powder to your chicken and add a 1/2 cup of coconut milk to your chicken and mango chutney in skillet, simmer until bubbly and serve over plain jasmine rice.
you don't have to use rotisserie chicken, you can use chicken breasts cut into 1 inch pieces, season with salt and pepper and brown on each side in olive oil in hot skillet. Then add your mango chutney to pan along with any veggies you like, simmer until cooked through and serve over coconut rice.
garnish your mango chutney chicken however you like, I used fresh basil leaves, but toasted almond slivers or crushed toasted cashews or peanuts would be good as well, you could also garnish with fresh chopped chives, cilantro, green onion or a lime wedge. (or try a combination of 3 - like fresh basil, chopped peanuts and a squeeze of lime)
don't have time at all? grill up a chicken breast and top with mango chutney, serve with side salad.
