![]() ![]() It's good pretty much any time of the day and pretty much any occasion. The thing is, you don't really NEED a reason to make salsa. I had a BUNCH of peppers in the fridge - SHOCKING, I know - along with fresh cilantro and figured, hey! I'm in the mood for salsa again! I had a couple of small mangoes in the refrigerator from just before I left for the Everything Food Conference in Salt Lake City this year - GREAT conference, btw - and when I returned, I realized I needed to use them up before they turned. It's Salsa Madness around the Chili Pepper Madness kitchen this week, right? I just posted a new and AWESOME Habanero Salsa Recipe - totally in LOVE with that one - and you know? I just couldn't get enough salsa! It's the perfect appetizer or party food, and you can easily adjust it to your own preferred heat and spice level. ![]() I didn’t have to do as much work when I used Jamaican Choice and parboiled rice, so that’s something to keep in mind.A spicy mango salsa recipe made with sweet mangos and fiery chili peppers, including jalapenos, serranos, and habaneros. I think the Lidl brand coconut milk may have been too thick, so I ended up diluting it multiple times with water, and I found that the brown rice had more of a tendency to stick to the bottom of my saucepan, so I had to keep stirring it every few minutes. The first time I made this recipe, I used Jamaican Choice Coconut Milk and parboiled rice, and I found that it cooked a lot better than the Lidl brand coconut milk and brown rice I used the second time (pictured above). Baking them in the oven and allowing them to rest for a few minutes before slicing made them *chef’s kiss* and I don’t even love chicken that much! Since I made it twice, I can share some tips □įor starters, the EatingWell recipe says to use chicken breast, but I absolutely love the flavor and juiciness of chicken thighs in this recipe. I liked this recipe so much the first time I tried it that I ended up making it twice in one week! And I loooove when you can see so many colors on a plate □ I got the recipe from but made a few modifications. Serve chicken over coconut rice with salsa on the side. Combine in a bowl, squeeze half of the lime over bowl, and toss. Once chicken is done cooking, allow to rest for at least 5 minutes, then cut into bite-size pieces.Ĥ️⃣ While chicken cooks, dice red onion, avocado, red onion, and mangoes. Bake on middle rack for a total of 15 minutes or until internal temperature is 165☏, flipping chicken over halfway through cook time. Place chicken on parchment paper-lined baking sheet. Cook until liquid is mostly absorbed and rice is soft (cook time may vary).ģ️⃣ Preheat oven to 400☏. Stir every five minutes to prevent rice from sticking to bottom of saucepan. Cook on medium-high heat until boiling, then cover and reduce heat to low so rice simmers and cooks. Combine with coconut milk and a pinch of salt in a small saucepan. If seasoning more than 15 min in advance, refrigerate.Ģ️⃣ Rinse rice. Pat chicken dry and rub dry mix all over. Combine with chili powder, garlic powder, paprika, black pepper, and a pinch of salt. □ 1 13.5oz can coconut milk (lite preferred)ġ️⃣ Grate garlic cloves. Chili-Rubbed Chicken with Mango Salsa Recipe ![]()
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