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 the full Asian experience!

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Servings SERVES 4

Ingredients

  • 1 bag Success® Jasmine Rice or Success® White Rice
  • 1 Tbsp vegetable oil
  • 1 lb boneless skinless chicken breast, cut into 1 inch cubes
  • ½ cup red onion, diced
  • 1 each red bell pepper, diced
  • ¾ cup hot mango chutney
  • 1 each fresh mango, peeled and diced
  • ¼ 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 the ideal mix of tangy, salty and sweet flavors.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • In a large skillet, heat oil over medium heat, add chicken and cook until no longer pink in center.

    Step 3

  • Add red onion and red bell pepper, cook for 5 minutes. Add mango chutney, rice, mango, and cilantro. Stir well and serve.

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’s the perfect mix of citrus, sweet, and savory.

Paired off with our Success® Jasmine or White Rice, this recipe is super easy to put together. Once you choose your rice, cook it off in the microwave or stovetop. Meanwhile, we recommend you start cutting up your mango.

Now you can focus on the chicken. The secret to having the perfect, tender chunks of chicken is heating some oil and searing the exterior. Shortly after, you’ll add red onion and red bell pepper, and brown them up.

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

Three Steps to Slicing Mango

Start lengthwise and cut off each side of your mango just past the seed. Once you’ve taken each side off the pit, with the skin side down, carefully slice the fruit horizontally and vertically without cutting the skin. Then lightly scoop out the flesh with the skin still intact.

Not a Cilantro Fan?

If the sound of cilantro in this restaurant makes you squeamish, substitute with an equal amount of fresh parsley, tarragon, and dill or mix and match the three to fit your preference.