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 for easy mango chicken over coconut rice you only cook the chicken in the crock pot. Then after you cook and shred the chicken you mix in salsa, beans, and corn.
Another difference is the salsa you use is mango salsa. The last difference is this recipe you serve it over rice where the other you serve 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 you to make it 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. Now, 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.
This is the original photo from this post the above photo was updated in August 2014.