Curried Chicken with Mango Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry. Ingredients:
1 teaspoon curry powder, or to taste |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 skinless, boneless chicken breast halves |
1 cup chicken broth |
1/2 cup water |
1/2 cup white wine |
1 cup long-grain white rice |
1 tablespoon brown sugar |
1 tablespoon dried parsley |
1 cup diced mango |
Directions:
1. Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
2. In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
3. Let stand, covered, until all liquid is absorbed, about 5 minutes.
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