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easy 30 minutes caribbean coconut rice with mango basil chicken
Are you looking for an amazingly fresh, colorful, healthy dinner recipe? This easy 30 minutes Caribbean coconut rice with mango basil chicken recipe is perfect.
This delicious coconut rice and mango basil chicken recipe is the perfect combination of savory, sweet, salty, fresh, light, and comfortable. The healthy dish is perfect for weeknight dinner or meal prep as it only takes you 30 minutes to make.
Ingredients for this easy 30 minutes Caribbean coconut rice with mango basil chicken
Rice.
Basmati or Jasmin rice. I prefer Basmati for this recipe.Chicken breast.
High-quality organic chicken breast. Don’t choose size over quality. We want the best out of our protein source.Mango.
Well ripened juicy Mango. We are looking for the sweet unique mango taste to compliment the fresh taste of the basil and savory chicken.Basil leaves.
They will add so much flavor and freshness.Ginger powder.
Paprika powder.
Garlic powder.
Salt.
Lime.
The perfect sour taste for the marinade of the chicken.
How to store the Mango basil chicken
If you’re making this recipe for meal prep or you want to store some leftovers, I highly recommend storing the basil mango in an extra container and not together with the chicken and rice. You are going to warm your meal up and it will taste so different if you warm up the basil mango. This dish can be stored for about 5 days in the fridge.
Cooking-Mode
easy 30 minutes caribbean coconut rice with mango basil chicken
Preptime: 0min
Cooktime: 30min
Waittime:0min
Totaltime:30min
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Ingredients for the recipe:
| 600g | chicken breast (2) |
| 500g | basmati rice |
| 1 | mango |
| 2handful | fresh basil leaves |
| 1 | lime |
| 1 | lemon |
| 200ml | coconut cream |
| 600ml | water |
| olive oil | |
| salt | |
| 1tsp | black pepper |
| 1tsp | cayenne pepper |
| 1tsp | paprika powder |
| 1tsp | ginger powder |
| 1tsp | dominican oregano also known as spanish thyme |
| 1tsp | italian oregano |
| 2tsp | garlic powder |
- Wash the chicken breast with lemon and water.
- Dry them with a paper towel.
- Cut the chicken breast in half lengthwise. Now you’re having 4 thin chicken breast pieces.
- Add the chicken breast to a bowl.
- Add lime juice, salt, black pepper, cayenne pepper, paprika powder ginger powder, Dominican oregano, Italian oregano, and garlic powder to the bowl.
- Mix the chicken breast and spices well together by stirring them with a spoon, until well combined.
- Put the seasoned chicken breast aside.
- Add 600 ml water and some salt to a pot.
- Put the pot on a high level on the stove.
- While you are waiting for the water to boil, wash the rice.
- When the water is boiling add 200 ml coconut cream to the pot and stir it.
- Add the rice and stir it right away.
- Put the heat down to medium level.
- Stir it a few times.
- When the rice absorbed all the water and cream, put a paper towel on top of the rice.
- Put a lid on the pot.
- Put the heat down to a low level ( If your stove has levels 1 to 10 put it on 2)
- While the rice is cooking for about 20 minutes we are going to prepare the Mango basil topping.
- Cut a well-ripened Mango into cubes.
- Chopp the basil leaves.
- Add the Mango cubes and basil leaves to a bowl and mix them well together.
- After 20 minutes, remove the paper towel from the rice. Stir the rice to loosen everything up.
- Put the lid back on the pot.
- Put a pan with 2 tsp of oil on a high medium-high level on the stove.
- When the pan is hot you can add the chicken breast.
- Saute for 2 minutes then flip the chicken to the other side.
- Let it cook on medium heat for about 5-7 minutes. the chicken should be ready as it is very thin.
- Serve rice on a plate.
- Add one chicken breast piece and garnish it with the mango basil topping.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
