Coconut Mango Chicken with Black Beans

June 2008
Coconut Mango Chicken with Black Beans

by 11 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound boneless chicken breast, cut into strips
  • 2 teaspoons ground coriander
  • 1/2 cup chicken broth
  • 1 cup coconut milk
  • 1 mango, peeled and cut into 1/2 inch pieces
  • Salt and pepper
  • 2 15 ounce cans  black beans, rinsed
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped mint
Directions
  1. 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. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
  2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
  3. Divide the beans among 4 plates. Top with the chicken and remaining mint.
Tip
  • Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
  • Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
  • Press on the skin side of the mango to "pop" out hte mango cubes, using a small knife to help remove them from the skin.
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