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.
Easy Mango Chicken
- 4-5 chicken breasts (boneless and skinless, I use 3 large breasts)
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 3 cups mango salsa
- Cumin to taste
- Lemon Pepper to taste
- 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.
- Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
- Serve over coconut jasmine rice. Garnish with cilantro or parsely, if desired.
Coconut Rice (rice cooker version)
- 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
- 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).
- Cover and set to cook.
- 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.
- Gently fluff with chopsticks before serving. Serves 4
Coconut Rice (stovetop version)
- 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
- Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
- Place rice, coconut milk, water, sugar and salt in the pot and set over medium-high to high heat.
- Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
- 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).
- 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!
- 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.