Coconut Mango Rice with Spiced Chicken

Coconut Mango Rice with Spiced Chicken: It is with great enthusiasm that I introduce Chef Marianne and her delicious recipe -coconut flavoured rice with spiced chicken!  Marianne teaches classes in Sobey’s cooking school and this was one of the recipes she taught us how to make.  Note this recipe is also gluten free and a definite crowd pleaser!

Be sure to follow her on Facebook for lots of great ideas: https://www.facebook.com/DACHEF11

• Serves: 4
• Prep time: 20 minutes
• Cook time: 25 minutes

Ingredients:

• 4 boneless chicken breasts
• Clove garlic (1), minced
• 1/8 tsp curry powder
• 1 Tbsp fresh ginger, minced
• 1 Tbsp soya sauce
• 1/8 tsp paprika
• 1/8 tsp cumin
• 1 ¼ cups dry basmati rice
• 2 cups water
• 2/3 cup coconut milk
• 1 large green or red pepper, sliced
• ¾ cup carrots, match-sticks or shredded
• 1 Tbsp fresh cilantro
• lime (1), squeezed for juice
• 1 mango, sliced
• 2 Tbsp sunflower oil
• salt and pepper to taste

Instructions:

1. Mix soy sauce, ginger, garlic, paprika, curry powder and cumin together and coat chicken.  Marinade chicken overnight if possible or for 1 hour in the refrigerator.
2. Combine rice with water and coconut milk.  Bring to boil and then slower to simmer.  It will take approx. 15 minutes to cook the rice or until the water has evaporated.
3. Place marinated chicken breasts on parchment paper in oven at 375F for 15-20 minutes until chicken is no longer pink inside.
4. In a wok, stir-fry veggies of choice in oil until cooked.
5. Combine cooked rice, cooked vegetables, lime juice and cilantro.
6. Plate rice and chicken together and enjoy!