This chicken coconut mango “rice” turned out so delicious! The lime is very abundant and zesty, while the mango adds just the right amount of sweetness. It pairs well with the savory chicken and creaminess of the coconut milk. The house smelled wonderful while this was cooking, which I mostly attribute to the kaffir lime leaves. If you can’t find kaffir lime leaves, omit them and add a little bit more lime zest.
Also, I turned the big 3-0 on March 2nd and celebrated both on my own (took the day off and got a 90 minute massage) and with Jesse that day. Since my birthday was on a Monday, I celebrated with friends out in wine country the following weekend and it was a gorgeous 70 degree day.
Chicken Coconut Mango “Rice”
- 1 Tbsp coconut oil
- 2.5 lb boneless skinless chicken breasts and/or thighs, cut into 1-inch pieces
- About 6 cups cauliflower, riced in the food processor
- 1 jalapeno, seeded and chopped
- 4-5 kaffir lime leaves
- 13.5 oz can full-fat coconut milk (I used this brand)
- 1/2 cup chicken bone broth, preferably homemade
- 1 Tbsp gluten-free fish sauce (I like this brand)
- 1/2 tsp ground ginger
- Juice and zest of one small lime
- Sea salt to taste
- 1 mango, peeled and diced
- Sliced green onion for garnish
- Heat the oil in a large skillet or wok over medium heat. Add the chicken and jalapeño, and season to taste with sea salt. Sauté until cooked through, about 5-7 minutes.
- While the chicken is cooking, pour the coconut milk, broth, fish sauce, lime juice and zest, kaffir lime leaves and ground ginger into a small pot over medium heat. Mix well and simmer until the liquid has reduced down a bit.
- Pour the coconut milk mixture over the chicken and stir. After 1-2 minutes, stir in the cauliflower rice and season to taste with sea salt. Cook until the cauliflower rice softens slightly. Then, stir in the mango and cook about one minute more.
- Serve and garnish with sliced green onion.
Yields: 5-6 servings