If you’re tired of the same old boring chicken recipes we’ve got something just a little different. Mango, red pepper and hot mango chutney simmer with Swanson® broth for a little taste of the tropics. Serve the sauce over the chicken and rice. Cooking the rice in our broth gives it an extra layer of flavor to make this recipe even more delicious. If you want to get this recipe into your weeknight repertoire, click on the “recipe tips” below for prep ahead instructions.
cost per recipe: $11.48
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup uncooked brown rice
pounds skinless, boneless chicken breast halves
mango, peeled, pitted and diced (about 1 cup)
small red bell pepper, cut into 2-inch-long strips
tablespoons hot mango chutney
green onion, thinly sliced (about 1/4 cup)
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.
While the rice is cooking, 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.
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.