Ingredients
Serves: 4
For the spice blend (great to make in bulk to have on hand):
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon smoky paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon thyme
For the rice:
1 1/2 cups rice
1 tablespoon olive oil
1 can (about 14 ounces) unsweetened coconut milk
Chicken broth and/or Water to make up the volume of liquid to about 3 cups total
salt to taste
1 large mango, peeled and diced (about a cup of fruit)
zest of a large lime (use the juice from the lime to make the pan sauce)
chopped cilantro for garnish
For the chicken:
2 boneless skinless breast halves (about a pound), trimmed and sliced longways into thin fillets
1 tablespoon butter (add more if needed when making the pan sauce)
2 tablespoon oil
1/2 cup chicken broth
juice of a large lime
Preparation
