Cooking & Recipe

Mango Salsa Chicken with Coconut Rice

Mango Salsa Chicken with Coconut Rice


Mango Salsa Chicken

  •  1 1/2 lbs boneless, skinless chicken breasts (about 3 large)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 2 tsp minced garlic (2 cloves)
  • Salt and freshly ground black pepper
  • 1 (16 oz) jar mango peach salsa, I recommend using Target’s Archer Farm brand
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/4 cups frozen corn, thawed*
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1 large avocado, sliced
  • 1 mango, sliced (optional)

Coconut Rice

  • 1 1/2 cups jasmine rice, rinsed very well and drained well
  • 1 1/2 cups coconut water or water
  • 1 1/4 cups full fat canned coconut milk (well shaken)


For the mango salsa chicken

  1. Place chicken breasts in an even layer in a 5 – 6 quart slow cooker.

  2. Sprinkle with cumin, chili powder, paprika, coriander and garlic. Season with salt and pepper.

  3. Pour salsa evenly over chicken. Cover slow cooker and cook on low heat 5 hours, or until chicken is cooked through and shreds easily with a fork.

  4. Remove chicken from slow cooker and transfer to a cutting board, leave salsa mixture in slow cooker.

  5. Add black beans and corn to salsa, cover and cook on high heat until warmed through, about 5 minutes.

  6. Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture.

  7. Serve warm over coconut rice along with avocados and mangos.

  8. *To thaw corn quickly just rinse under hot water in a fine mesh sieve and drain.

For the coconut rice

  1. Bring coconut water or water, coconut milk, rice and 1/2 tsp salt to a boil in a large saucepan over medium-high heat.

  2. Cover and reduce heat to low. Simmer until liquid has been absorbed, about 20 minutes.

  3. Let rest off heat for 10 minutes.

    Recipe source: Cooking Classy