After we made the coconut mango rice with the snapper a couple weeks ago, I really wanted to make something else with coconut. After scouring our cookbooks and magazines, I decided to try this recipe (found in Rachel Ray magazine) for coconut mango chicken. We served with a side of black beans we had already made previously. This is definitely a keeper for us, it was pretty effortless to make, quick to pull together and tasted wonderful.
1 tbsp olive oil
1 boneless chicken breasts, cut into strips
1 tsp ground coriander
1/4 c. chicken stock
1/2 c. coconut milk
1/2 mango, peeled and cut into 1/2" pieces
salt and pepper
mint, chopped fine to garnish
Start by heating the oil in a large skillet. Add the chicken strips and cook, turning once, to brown all sides. Add the coriander to the pan and stir for about 30 seconds. Then add in the chicken broth, lower the heat and simmer for 3 minutes. Scrape any brown bits from the bottom of the pan and transfer the chicken to a plate. Pour the coconut milk into the pan and increase the heat to bring the milk mixture up to a boil. Reduce the volume by half. Once the milk is reduced, stir in the mango and heat until warm. Add the chicken and toss to coat. Season with salt and pepper to taste and garnish with mint. This recipe serves 2.