Serve chicken with the mango salsa over the hot coconut rice. (Similar to our Chicken Tikka Masala recipe, that I love.) Chicken baked this way always turns out moist and tender for me. The chicken should have slightly blackened edges. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. Fluff with a fork, cover, and keep warm until serving. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan.Cover and chill in refrigerator for at least 1 hour or up to 2 hours. In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice.Chill in refrigerator for at least 12 hours or up to 24 hours. Add chicken stir to coat it with marinade. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. In a medium mixing bowl, gradually stir water into peanut butter.Step 3 – just before dinner, put the rice on to cook. Step 2 – chop up the mango and cucumber and mix up the salsa that afternoon. Step 1 – make the marinade the night before and put the raw chicken in it. But when you break it down, it is actually one of the simplest meals ever: I know that this recipe might seem intimidating. Let’s just keep it and give them something else…” so we made ham, cheese, & tomato sandwiches for them out of the French Bread I had just taken out of the oven. Well, he liked it so much that he said, “Let’s not feed this to all the kids. We were actually babysitting our friends’ four kids, so we had seven kids in the house including ours (all under the age of 7 :), and I was planning on feeding them after my husband and I ate our dinner. My husband was raving about how delicious dinner was. Who would think that mango, cucumber and cilantro would make the yummiest salsa?! The peanut-ginger chicken is yummy, the rice is sweet and creamy, but the mango salsa just makes it out-of-this-world. Healthy, delicious, loaded with flavor, and easy to put together.Let me just say, this Peanut Ginger Chicken with Mango Salsa and Coconut Rice is FABULOUS! Seriously, one of my new favorites. This Cuban Mojo Chicken and Rice is the kind of recipe you set on REPEAT. The flavors in Cilantro Limón Jasmine Rice from Mahatma® Rice pair SO deliciously with the citric and sweet flavors of this recipe and it’s the perfect, easy option for serving in these bowls! Tip: Use Cilantro Limón Jasmine Rice from Mahatma® Rice to take this recipe to the next level! We love using Mahatma® Rice in our recipes as they produce some of the best-selling types of rice and bring diversity to our dishes. Serve each bowl with rice, beans, chicken, and salsa! While the chicken is baking, cut the avocado and mango into small cubes to create the salsa.ĥ. Bake or roast the chicken for about 30 minutes.Ĥ. Place the chicken in a bag or container and pour the marinade over the chicken. Blend the ingredients for the marinade.Ģ. Here’s how to make Cuban Mojo Chicken and Rice in 5 easy steps:ġ. The rice bowls – We used Cilantro Limón Jasmine Rice from Mahatma® Rice, which is great for quick and easy recipes like this one since it’s ready in 90 seconds and the flavors pair perfectly with the Cuban Mojo Chicken! We also used canned (or precooked) black beans, avocado, and mango. However, feel free to use chicken thighs or drumsticks instead! We used chicken breast for the meat in this recipe. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side set aside. Season chicken with salt and pepper, to taste. The marinade – The ingredients for this cuban chicken marinade are so simple! Orange juice and zest, lime juice and zest, cilantro, coconut oil, garlic, cumin, oregano, salt, and pepper. In a large saucepan filled with 2 cups of water, cook rice according to package instructions set aside. It’s great for making in advance and putting together later!.The avocado mango salsa takes the recipe to ANOTHER LEVEL. The only “cooking” required is baking the chicken in the oven.It’s INCREDIBLY easy to make – marinate the chicken the night before and it’s ready to go for making the next day!.Here’s what we’re loving about this Cuban Mojo Chicken and Rice recipe: If you’re looking for something new to add to your weekly menu, this Cuban Mojo Chicken and Rice recipe is perfect! It doesn’t get any better than that! This healthy, flavor-loaded recipe is easy to make, simple, and one that the family will request over and over again. Marinated cuban mojo chicken, Cilantro Limón Jasmine Rice from Mahatma® Rice, black beans, and a delicious mango avocado salsa.
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