![]() My dish sounded like it could be a winner….so I set off to create it.Įveryone loved the meal, in fact, they all agreed I should make it again. Plus I found a can of Black Beans, a fresh Mango, Corn, fresh Bell Peppers and Limes. I also had a can of Light Coconut Milk that would work perfectly to create some Coconut Rice with a touch of lime. Since I’d never used it, this seemed ideal to use as a basting sauce for the chicken breasts. It was so delicious I decided to bring a bottle home. I had purchased this at the store about a month ago when they had sampled it with cream cheese. Caribbean Chicken breasts sounded perfect for the day – with that in mind I looked to see if I had anything that could remotely work for a Caribbean dish.Īlthough I’m not much on using bottled dressings or sauces I spotted a Pineapple, Coconut, Mango, Tequila Sauce made by Robert Rothschild Farm – All Natural and Gluten Free. The weather was beautiful on Memorial Day, it reminded me of the Caribbean with a balmy breeze. With thinly sliced chicken breasts in the refrigerator, I started rummaging through my cabinets to see what I could create. Since I didn’t prepare to serve anything fancy, I pretty much had to wing it. I wasn’t sure if we would be going out, dining in with our kids, or having a quiet evening with just my husband.Īs it turned out our kids ended up joining us. Makes 6 servings.As I mentioned last week, our Memorial Day plans were up in the air. 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. Let me just say, this Peanut Ginger Chicken with Mango Salsa and Coconut Rice is FABULOUS! Seriously, one of my new favorites. ![]()
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