Ingredients:

  • 1 cup (200g) jasmine or basmati rice, rinsed well
  • 1 cup (240ml) canned coconut milk (full-fat recommended)
  • 1 cup (240ml) water
  • ½ teaspoon (3g) salt
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) paprika
  • ½ teaspoon (2.5g) ground cumin
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • 1 ripe mango, diced
  • ½ red bell pepper, diced
  • ¼ red onion, finely chopped
  • 1 small jalapeño, minced (optional, for heat!)
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Pinch of salt
  • Sliced avocado (optional)
  • Extra lime wedges (optional)
  • Fresh cilantro (optional)
  • Chopped green onion (optional)
  • Hot sauce (optional)

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, keep covered, and let sit for 5-10 minutes. Fluff with a fork before serving.
  2. In a bowl, toss chicken with olive oil, garlic powder, paprika, cumin, lime juice, salt, and pepper. Ensure the chicken is well coated. Heat skillet over medium heat. Cook chicken for 5-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Let the chicken rest for a few minutes, then slice or cube.
  3. Combine diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and chill until ready to serve.
  4. Start with a bed of coconut rice in each bowl. Top with sliced chicken, mango salsa, and any desired optional toppings.