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Spicy Glazed Mango Chicken

Image of the prepared Spicy Glazed Mango Chicken recipe
  • prep time: 20 min
  • total time: 1 hr 5 min
  • serves: 4 people

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.

Ingredients

  • 3 cups Swanson® Chicken Broth or 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)

Instructions

  • 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.

  • 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

    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.

  • 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.

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Made With

Calories 436
Total Fat 5 g
Sat. Fat 1.0 g
Trans Fat 0 g
Cholesterol 103 mg
Sodium 717 mg
Total Carb 58 g
Dietary Fiber 3 g
Sugar 19 g
Protein 36 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 8 %DV
Potassium 18 %DV
Calories 443
Total Fat 5 g
Sat. Fat 1.0 g
Trans Fat 0 g
Cholesterol 103 mg
Sodium 454 mg
Total Carb 58 g
Dietary Fiber 3 g
Sugar 19 g
Protein 38 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 8 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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