Home Beans Easy Mango Chicken over Coconut Rice

Easy Mango Chicken over Coconut Rice

by Laura

Today’s recipe is very similar to the Crock Pot Southwestern Chicken Nachos that I have shared before.  Coincidentally, that recipe came from the same site I found today’s recipe at, The Sisters’ Cafe.  Even though the recipes are very similar, the do have some differences.  With this recipe you only cook the chicken in the crock pot.  The after the chicken is cooked and shredded you mix in salsa, beans, and corn.  Another difference is the salsa used is mango salsa.  The last diffence is this recipe is served over rice where the other is served over tortilla chips.  The recipe  suggest to serve it over jasmine coconut nut rice.  I adapted a recipe for the rice that I found on about.com that is made in a rice cooker.  However, the recipe also includes directions for it to be made on the stove top if you don’t have a rice cooker.
I must say I wasn’t jumping for joy over the mango chicken recipe.  It was ok, but wasn’t fabulous.  Not sure if I would have liked it better in a tortilla or over tortilla chips.  It also may have been the mango salsa that I used.  I could only find peach mango salsa in a jar on the salsa isle of my store.  I think I fresh made mango salsa would have been perfect.  I just need to find a good recipe or place to buy it from.  I know I have had delicious fresh mango salsa at Bajio so maybe I’ll get some from there for next time.  I did love the rice by it’s self.  The jasmine rice along with the light sweetness from the coconut milk was delish.
Slow Cooker Easy Mango Chicken | realmomkitchen.com

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Easy Mango Chicken


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Ingredients

  • 45 chicken breasts (boneless and skinless, I use 3 large breasts)
  • Cumin to taste
  • Lemon Pepper to taste
  • 1 (14.5 oz) can corn, drained
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 3 cups mango salsa

Instructions

  1. Put chicken breasts in crock pot. Add cumin and lemon pepper. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
  2. Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
  3. Serve over coconut jasmine rice. Garnish with cilantro or parsley, if desired. Serves 4-5

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Coconut Rice (rice cooker version)


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Ingredients

  • 2 cups Thai jasmine-scented white rice (note that other types of rice, such as brown rice, do not work for this recipe)
  • 1 1/2 cups good-quality coconut milk (not “lite”)
  • 2 cups water
  • 1/2 tsp. salt
  • 1 tsp brown sugar

Instructions

  1. Place rice in rice cooker. Add the water, coconut milk, sugar and salt. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
  2. Cover and set to cook.
  3. Once your rice cooker switches to “warm” mode, allow another 8-10 minutes for rice to finish “steaming”. This will ensure your coconut rice is fully cooked and pleasantly sticky.
  4. Gently fluff with chopsticks before serving. Serves 4-5

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Coconut Rice (Stovetop Version)


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Ingredients

  • 2 cups Thai jasmine-scented white rice*
  • 2 cups good-quality coconut milk
  • 1 3/4 cups water
  • 1/2 tsp. salt
  • 1/2 tsp. coconut oil, OR other vegetable oil
  • 1 tsp brown sugar

Instructions

  1. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  2. Place rice, coconut milk, water, sugar and salt in the pot and set over medium-high to high heat.
  3. Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
  4. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
  5. When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
  6. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or place in another serving bowl. Serves 4-5

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This is the original photo from this post the above photo was updated in August 2014.

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20 comments

Flashback Friday | Real Mom Kitchen August 15, 2014 - 9:01 am

[…] Slow Cooker Easy Mango Chicken with Coconut Rice […]

Reply
Flashback Friday | Real Mom Kitchen August 15, 2014 - 9:01 am

[…] Slow Cooker Easy Mango Chicken with Coconut Rice […]

Reply
Coconu August 9, 2013 - 1:19 pm

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Coconu August 9, 2013 - 1:19 pm

Hi I am so excited I found your weblog, I really found you by accident, while I
was searching on Yahoo for something else, Regardless I am here now and would just
like to say kudos for a tremendous post and a all round exciting blog (I also love the theme/design),
I don’t have time to read it all at the moment but I have saved it
and also added your RSS feeds, so when I have time I will be back to read a lot more, Please do
keep up the awesome work.

Reply
Recipes: Beans are Full of Taste, Nutrition, and Versatility « Mom it Forward July 28, 2011 - 11:20 am

[…] had some great recipes, including Easy Mango Chicken Over Rice, and Barbecue Chili With […]

Reply
Recipes: Beans are Full of Taste, Nutrition, and Versatility « Mom it Forward July 28, 2011 - 11:20 am

[…] had some great recipes, including Easy Mango Chicken Over Rice, and Barbecue Chili With […]

Reply
Lisa April 15, 2011 - 11:39 pm

I know I’m coming into this a bit late, but about how long would this take to cook? I’m new to slow-cooking and the last thing I need is food poisoning!

Reply
Pat June 29, 2013 - 2:47 pm

Just made this for dinner, it was a disappointment! The rice had absolutely no coconut flavor. The chicken, bean, corn mixture just did not have much flavor, almost like it was missing something. I will not make it again.

Reply
Lisa April 15, 2011 - 11:39 pm

I know I’m coming into this a bit late, but about how long would this take to cook? I’m new to slow-cooking and the last thing I need is food poisoning!

Reply
Pat June 29, 2013 - 2:47 pm

Just made this for dinner, it was a disappointment! The rice had absolutely no coconut flavor. The chicken, bean, corn mixture just did not have much flavor, almost like it was missing something. I will not make it again.

Reply
Laura March 4, 2010 - 5:34 pm

OK, I’m gonna have to get some from there then and try it again!

Reply
Laura March 4, 2010 - 5:34 pm

OK, I’m gonna have to get some from there then and try it again!

Reply
terrah March 4, 2010 - 4:56 pm

I’ve bought mango salsa from Costco before, it’s delicious!

Reply
terrah March 4, 2010 - 4:56 pm

I’ve bought mango salsa from Costco before, it’s delicious!

Reply
Katie @ goodLife {eats} February 26, 2010 - 4:32 pm

YUM! This looks great. I will have to give it a try. Sometimes I need quick meals that can go in the crockpot that still taste great.

Reply
Katie @ goodLife {eats} February 26, 2010 - 4:32 pm

YUM! This looks great. I will have to give it a try. Sometimes I need quick meals that can go in the crockpot that still taste great.

Reply
Kim February 26, 2010 - 1:45 pm

I think Emmigration Market on 13th South has good mango salsa if I remember right, and it is fresh.

Reply
Kim February 26, 2010 - 1:45 pm

I think Emmigration Market on 13th South has good mango salsa if I remember right, and it is fresh.

Reply
Crystal's Cozy Kitchen February 26, 2010 - 9:18 am

I was hooked when I read mango, this looks delicious. Now to only get my husband to eat mango…

Reply
Crystal's Cozy Kitchen February 26, 2010 - 9:18 am

I was hooked when I read mango, this looks delicious. Now to only get my husband to eat mango…

Reply

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