Coconut Rice Bowl with Sweet and Spicy Chicken and Mango
Chicken Meat Dishes Gluten-Free Recipes Rice
Exotic bowl for lunch. I put coconut-infused rice and some pieces of sweet and spicy chicken in it. The chicken breast is super browned, but succulent. I completed it with sweet and fresh mango.
Ingredients
Sweet and Spicy Chicken
300 g chicken breast cut into strips (6 strips)
2 tablespoons olive oil
1 level tablespoon honey
1 teaspoon finely grated ginger
2 large cloves garlic, crushed
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/4 small bunch parsley, finely chopped
20 g butter
salt
Coconut Rice
1 cup basmati rice (200 g)
150 ml light coconut milk (or liquid from a can of full-fat coconut milk)
200 ml water
1/2 teaspoon salt
mango slices with chili for serving
green onion
Servings: 3
How to prepare coconut rice bowl with sweet and spicy chicken and mango
- Mix the chicken slices well with the rest of the ingredients, except the butter. Marinate at room temperature for 30 minutes, or if you do not want to prepare it immediately, leave it in the refrigerator for at least 4 hours, or until the next day. If you marinated it in the refrigerator, take it out half an hour before preparing to give it time to come to room temperature.
- Wash the rice in several changes of water until the water runs clear.
- In a small pot, put the coconut milk, water, and salt and bring to a boil. Add the rice, stir and bring to a boil again. Stir again, then cover and simmer over low heat for 5 minutes.
* if you only have full-fat coconut milk, remove the fat collected on top and drain the clear liquid from below into a measuring cup until you get 150 ml; do not use the fat in this recipe, the rice will turn out sticky - Remove the pot from the heat, place a hot towel on it and then put the lid on. Let the rice cook in the steam for 15 minutes, during which do not lift the lid.
- After 15 minutes, fluff the rice with a fork so it separates grain by grain. Adjust salt.
- When the chicken has come to room temperature, remove it from the marinade. Heat a large pan well (about 30 cm diameter; without adding fat), then turn the heat to low. The marinade contains honey, which burns very quickly, so keep the heat as low as possible. Place the chicken strips in the pan, spaced apart, and fry for about 2 minutes per side. Check frequently how much and how fast the meat is browning and if necessary, pull the pan off the heat to avoid burning.
- Remove the chicken from the pan, pull the pan off the heat and add the butter and the remaining marinade from the bowl where you marinated the chicken. Stir quickly and when the butter is completely melted, put the pan back on heat, add the chicken to the pan and drizzle with the sauce that has formed. The cooking time in sauce will be short, maximum 1 minute - you will see the sauce becoming slightly viscous. Take the pan off the heat at that moment.
- Distribute the rice into 3 bowls, place 2 strips of chicken with sauce alongside and mango slices sprinkled with chili flakes. Sprinkle everything with chopped green onion.
