Wednesday, February 1, 2012

coconut mango chicken with black beans

First off, this is not a food blog. I am not a cook and definitely not a baker, but once in a while when you have a really good recipe, don't you just want to share it?

This recipe is adapted from rachel ray magazine, but I have made some alterations. It is one of my go to recipes if we are having company, you know, the no-fail kind of recipe that you know you can pull off. Hope you like it as much as my family.

Coconut Mango Chicken with Black Beans
Serves 4

1 Tablespoon vegetable oil
1 pound boneless chicken cut into cubes
3 teaspoons ground coriander
1 can coconut milk
1 Tablespoon sugar
1 mango, peeled and cut into 1/2" pieces
Salt and pepper
2 15-ounce cans black beans
2 tablespoons fresh lime juice

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. Transfer chicken to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half. Add the sugar and stir for 1 minute. Return the chicken to the skillet, add the mango. Toss in coconut until chicken is warmed again. Add salt and pepper to taste.

In a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and keep on heat until ready to serve.

Serve over or alongside rice.

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