Karol Smith
Exotic Chicken and Rice with Spicy Mango Chutney
This fragrant and flavorful dish combines tender, juicy chicken with aromatic basmati rice, all elevated by a zesty and spicy mango chutney. Perfect for a special dinner, this recipe is sure to impress your family and friends with its bright colors and tantalizing mix of spices.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup basmati rice
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon ginger, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 2 cups chicken broth
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro, chopped (for garnish)
Spicy Mango Chutney:
– 2 ripe mangoes, peeled, pitted, and diced
– 1 small red onion, finely chopped
– 1 red chili, deseeded and finely chopped
– Juice of 1 lime
– 2 tablespoons apple cider vinegar
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1 tablespoon fresh mint, chopped (optional)
Instructions:
1. Prepare the rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside.
2. Cook the chicken: Season the chicken breasts with salt, pepper, and a pinch of the ground cumin and coriander. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent. Add the diced red bell pepper and cook for another 2-3 minutes.
4. Add spices and rice: Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute until fragrant. Add the rinsed basmati rice and stir to coat with the spices.
5. Simmer: Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
6. Make the chutney: While the rice is cooking, prepare the spicy mango chutney. In a medium saucepan, combine the diced mango, red onion, red chili, lime juice, apple cider vinegar, brown sugar, and salt. Bring to a boil over medium heat, then reduce to a simmer and cook for 20-25 minutes, stirring occasionally, until the chutney has thickened. Add chopped mint if desired.
7. Assemble the dish: Once the rice is cooked, fluff it with a fork. Slice the cooked chicken breasts.
8. Serve: On a serving platter, spread the rice and place the sliced chicken breasts on top. Spoon the spicy mango chutney over the chicken. Garnish with fresh cilantro.
Enjoy your Exotic Chicken and Rice with Spicy Mango Chutney!
