Spicy mango chicken bowls & coconut rice
Updated: Dec 4, 2019
Is it frowned upon to make this weekly now? It's just unbelievably good. I totally underestimated myself as well because I didn't think I could pull off a coconut rice bowl...but here I am!
If I were to make a cookbook, this would be in it. Do I have to say anything more?
This recipe is full of whole, healthy foods. Including good fats, proteins, & balanced carbs.
You can have rice and pasta, you just have to pair them with a protein and some veggies/good food. Like I always say, it's all about balance.
I used my pressure cooker for cooking my meat, but you can use your crock pot if you don't have a pressure cooker! You will just have to cook the meat and let it cook for longer time.
In all honesty, if you don't have a pressure cooker, invest in one.
**Looks real appetizing I know (rolls eyes**
So I added 3 breasts to my instant pot, added in some chicken broth, and seasoned it up. You want to think tropical, hispanic flavors in this one.
White pepper, cumin, chili powder, garlic, onion, smoked paprika, himilayan salt, etc.
You want to make sure to put all of your seasonings in the pressure cooker because it will steam all of those flavors into whatever you are cooking!
I cooked for around 13 minutes and let it sit for around 2 minutes. The chicken was falling off and was super moist.
On the side, you'll want to start the rice and the salsa mixture.
For the rice, you'll add the jasmine rice and the coconut milk/water. Bring to a boil and then simmer until ready!
For the salsa mix, add a container of mango habanero salsa by Frontera Foods, your corn and your black beans.
You'll have to eventually add in your shredded chicken to the salsa mixture as well and let that all get warm together.
Last step is to put the chicken/salsa mix on top of your rice, add in fresh cilantro/avocado/lime squeeze, & you're good to go!