Mango Chicken and Rice

Make this Mango Chicken and Rice for an Indian-inspired dish with tangy and savory ingredients. Try it with our jasmine rice for a completely Asian-inspired experience!

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Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 4
Ready in
TOTAL TIME 25 mins

Ingredients

  • 1 bag Success® Jasmine Rice or Success® White Rice
  • 1 tbsp canola oil
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 red bell pepper, diced
  • 1/2 cup red onion, diced
  • 3/4 cup hot mango chutney
  • 1 fresh mango, peeled and diced
  • 1/4 cup fresh cilantro leaves, chopped

Instructions

  • Next time you’re craving a sweet and savory homemade dinner, try this recipe for Mango Chicken and Rice. Made with your favorite mango chutney, this recipe is an ideal mix of tangy, salty and sweet flavors.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Heat oil in a large skillet over medium heat. Add chicken and sauté for 5 minutes, or until no longer pink in center.

    Step 3

  • Add red bell pepper and red onion to skillet and sauté for 5 minutes. Add rice, mango chutney, mango and cilantro. Cook, stirring, for 2-3 minutes, or until well combined and heated through.

    Recipe Tip

  • For a milder version of this dish, replace the hot mango chutney with your favorite mild variety.

Tasty, Tangy Chicken

Looking for a unique chicken and rice dish that won’t take hours to prep? Try this tasty Mango Chicken and Rice recipe! With mango chutney, tender chicken, red onion and red bell pepper, it has a perfect mix of citrusy, sweet and savory flavors.

Paired with our Success® Jasmine Rice or Success® White Rice, this recipe is super easy to put together. Once you choose your rice, cook it in the microwave or on the stovetop.

Meanwhile, you can start cutting up your mango. Once that’s done, you can focus on the chicken. The secret to having perfect, tender chunks of chicken is to quickly sear the exterior of the meat in hot oil. Shortly after, you’ll add red onion and red bell pepper, and sauté everything together.

To the same pan, add in the mango chutney, precooked rice, freshly cut mango and cilantro. Give this mix a quick stir and you’ll be ready to go!

Mango Slicing 101

To expertly cut a mango, start lengthwise and cut off each side of your mango just past the pit. Take each section of fruit and, with the skin side down, carefully slice the fruit horizontally and vertically without cutting through the skin, to make squares. Then lightly scoop out the flesh with the skin still intact. Try to cut what you can off of the remaining sides, as well.

Not a Cilantro Fan?

If you’re the type of person who tries to avoid cilantro, simply substitute it with an equal amount of fresh parsley, tarragon, dill or mix and match the three.