MANGO CHICKEN AND RICE RECIPES

Steps:

• Peel the onions and dice. Peel garlic. Wash peppers, halve, remove seeds and white ribs and dice. Peel the mango, cut the flesh from the pit and dice. Peel and finely grate the ginger.
• Rinse chicken breasts, pat dry and cut into bite-size pieces. Sprinkle with salt and pepper.
• Heat 1-2 tablespoons butter in a large skillet and cook the chicken until golden brown but not cooked through. Lift the chicken from the pan and keep warm. Add the onions to the pan and saute until translucent, adding more butter if needed.  Press the garlic through a garlic press. Add the garlic, peppers, mango and ginger to the skillet and sauté over medium heat, stirring occasionally until the vegetables are crisp-tender, 5-8 minutes. Add the chicken stock and the orange juice, reduce to a simmer, cover and cook 5 minutes. Dissolve the saffron in a little water and add, to the pan. Season with salt and pepper. Add the chicken and cook covered over low heat until the chicken is cooked through, 2-3 minutes.
• Meanwhile, cook the rice according to package instructions. Add rice to the pan with the chicken and mix well. Stir in the parsley season to taste with salt and pepper and serve immediately.

Steps:

• Cook rice until done, and rinse with cold water.
• Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
• Cook chicken until done.
• When chicken is cool enough to handle, dice into 1/2-inch pieces.
• Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
• Chill for at least 1 hour before serving.
• Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.