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. Yummmo!
Mango Chutney Chicken and Coconut Rice (serves 4)
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)
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.