Brown rice simmers in a bath of coconut milk.
Sliced chicken breasts give in to a healthy dose of cajun seasoning before blackened.
Sweet, juicy ripe mango is peeled, sliced, and sliced again into long strips.
2 Lovely Green Avocados are pitted before slicing into strips as well.
Crunchy green onion & vibrant red pepper become diced into equal size pieces.
All being prepared to meet each other in a perfectly balanced, fresh and colorful dish.
My mouth waters just thinking about it.
The combination of spicy chicken with fruity mango, soft avocado and creamy rice is so enticing, its frequently made in our house.
Coconut Rice With Chicken, Mango & Avocado (adapted from Chatelaine)
3 Chicken Breasts, sliced
3 Garlic Cloves, minced
1 tbsp cajun, optional
1 400ml can Unsweetened Coconut Milk
1 1/2 – 2 cups Water
1 Cup Brown Rice
1/2 tsp Hot Chili Flakes
3 Green Onions, diced
1 Ripe Mango, peeled and cut into long strips
1 Avocado, sliced
1 Red Pepper, cored, seeded and diced
2 tbsp Olive Oil
2 tbsp unsweetened coconut, optional
In a large saucepan, add Coconut Milk and water. Stir in rice and chili flakes. Cover and bring to a boil. Stir and reduce heat to low and simmer for 30 minutes, or until rice is cooked and liquid in absorbed.
Heat a medium pan on high heat. Add oil and garlic. Let cook a minute or two. Once pan is hot, add chicken and cajun seasoning, if using, and cook on high for a few minutes until blackened. Flip and repeat.
Once rice has cooked, stir in red pepper. Let cook for just a few minutes until just barely soft. Remove from heat. Stir in chicken, avocado, mango and green onion. Garnish with unsweetened flaked coconut. Serves 3-4
