Chicken, mango, cilantro, and jasmine rice combine for a flavorful, fuss-free tropical dinner, quick to prepare.
# What You'll Need:
→ Chicken Preparation
01 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Rice Base
07 - 1 1/2 cups jasmine rice, rinsed
08 - 3 cups low-sodium chicken broth
→ Mango and Vegetables
09 - 1 large ripe mango, peeled, pitted, and diced
10 - 1 red bell pepper, diced
11 - 1/2 small red onion, finely chopped
12 - 2 cloves garlic, minced
→ Herbs and Garnishes
13 - 1/2 cup fresh cilantro, chopped, plus extra for garnish
14 - 1 lime, zested and juiced
15 - 2 tablespoons scallions, sliced (optional)
→ Additional
16 - 1 tablespoon olive oil (for cooking vegetables)
17 - Salt and pepper, to taste
# Directions:
01 - In a mixing bowl, combine chicken pieces with 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and black pepper. Toss until evenly coated. Allow to marinate while preparing additional components.
02 - In a large skillet set over medium-high heat, add 1 tablespoon olive oil. Add marinated chicken and cook for 5 to 6 minutes, turning occasionally, until golden and cooked through. Transfer chicken to a plate and reserve.
03 - Using the same skillet, add chopped red onion and diced bell pepper. Sauté for 2 to 3 minutes until they begin to soften. Incorporate minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add rinsed jasmine rice to the skillet, stirring to coat grains in the aromatics. Pour in the low-sodium chicken broth and increase heat to bring mixture to a boil. Reduce heat to low, cover, and simmer for 15 to 18 minutes until rice is tender and broth is absorbed.
05 - Turn off heat. Using a fork, fluff the cooked rice. Gently fold in reserved chicken, diced mango, chopped cilantro, lime zest, and lime juice. Season with additional salt and pepper as needed.
06 - Cover skillet and let stand for 5 minutes to meld flavors. Serve warm, topped with extra cilantro and sliced scallions if desired.
