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Spicy Glazed Mango Chicken

Spicy Glazed Mango Chicken

5
(1)

Sautéed, boneless chicken breasts are paired with flavorful rice and a spicy mango mixture that will have your taste buds tingling for more! This one is definitely a keeper.

serves 4 people

Ingredients

cost per recipe: $12.15

The price is determined by the national average.

  • 3

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    cup uncooked brown rice

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    mango, peeled, pitted and diced (about 1 cup)

  • 1

    small red bell pepper, cut into 2-inch-long strips

  • 2

    tablespoons hot mango chutney

  • 2

    green onion, thinly sliced (about 1/4 cup)

view nutrition info

How to Make It

Step 1

Heat 2 1/2 cups broth in a 2-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 45 minutes or until the rice is tender.

Step 2

Season the chicken as desired.  Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through.  Remove the chicken from the skillet, cover and keep warm.

Step 3

Add the mango, red pepper, chutney and remaining broth to the skillet.  Cook over medium-high heat for 5 minutes, stirring occasionally.  Stir in the green onions.  Season to taste.  Serve the chicken and mango mixture with the rice.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Prep Ahead Meal: Why not save time at dinner by cooking the rice and prepping the produce ahead?  Cook the rice, and while the rice is cooking, cut up the mango, bell pepper and green onions.  Store the cut produce and the chutney together in a gallon-size resealable bag.  Let the rice cool completely (it will cool faster if you spread it out on a rimmed baking sheet) and store in a gallon-size resealable bag.  Seal both bags and refrigerate for up to 3 days. To reheat the rice in a snap in the microwave, stir in 2 tablespoons broth or water for each cup of cooked rice.  Heat, covered, in microwavable bowl on HIGH about 1 ½ minutes per cup.
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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(1)
  • blackcat

    November 16, 2015

    very very good.

    I would use this recipe again very delicious. It would very helpful to have the serving for each serving.

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