Coconut Mango Chicken With Black Beans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Everyday with Rachael Ray Ingredients:
1 tablespoon vegetable oil |
1 lb boneless chicken breast, cut into strips |
2 teaspoons ground coriander |
1/2 cup chicken broth |
1 cup coconut milk |
1 mango, peeled and cut into 1/2 inch pieces |
salt and pepper |
2 (15 ounce) cans black beans, rinsed |
2 tablespoons fresh lime juice |
1/4 cup chopped fresh mint |
Directions:
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds.
2. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes.
3. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
4. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
5. Divide the beans among 4 plates. Top with the chicken and remaining mint.
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