Welcome, welcome. Another Slow Cooker Saturday. Yum. Yum.
This week's recipe is a family favorite. I have actually posted it before...but WAIT...don't go and look. The pictures may or may not be pretty...pretty terrible.
The recipe is fantastically yummy, therefore I do believe it deserved a prettier picture of itself.
I mean if you saw a somewhat horrible picture of yourself aka like this:
(AHHHHH!!! Close your eyes! Quickly.)
Wouldn't you prefer this picture take it's place:
Doesn't one of our favorite recipes deserve some better photos?
Yeppers it sure does. You are welcome Mango Rice with Coconut Rice, you are welcome.
There are two glorious things about this recipe.
Glorious thing 1: So easy to make.
Glorious thing 2: Coconut rice, coconut rice, coconut rice.
The chicken itself is the slow cooker part. It is simply combining ingredients, cooking, shredding, and adding a little more umph at the end.
The rice takes a little more work, but you can make it during the last slow cooker step and it is so glorious.
How glorious you ask?
Glorious enough that when ever we have rice for dinner my Little Men always ask, "Is it the coconut rice?" When I say no they try to hide their disappointment. Not well, but they try.
To make the rice you melt some butter in a large skillet.
Then you add a little bit of brown sugar and salt and stir until all dissolved.
The rice comes next and gets a nice stirring to coat.
Once the rice is coated you add in the coconut milk and water.
Stir, bring to a boil and then cover. Cook on low for a time.
While it cooks, take some coconut and toast it up.
After 20 minutes it is all lov-er-lee and yummy.
Just perfect for eating with some Mango Chicken.
See how happy it is now that it can show it's pretty side?
You will be oh-so-happy if you put this on your dinner rotation. Trust me!
So here friends is the recipe for you.
Mango Chicken with Coconut Rice
2-3 chicken breasts
2 teaspoons cumin
1 teaspoon lemon pepper
salt and pepper to taste
1 1/2 cups frozen corn
1 can black bean, rinsed and drained
3 1/2 cups mango salsa (we have used Costco's brand and Sabra's brand)
1 Tablespoon butter
1 Tablespoon brown sugar
1/2 teaspoon salt
2 cups jasmine rice
1 can coconut milk
1 1/2 cups water
1/2 cup sweetened coconut, toasted
Place the chicken in a slow cooker. Season with the cumin, lemon pepper, salt and pepper. Cover and cook on low for 5 hours.
Shred the chicken and remove the liquid from the slow cooker. Discard the liquid. Put the chicken back into the slow cooker. Add in the corn, beans and salsa. Stir to coat. Cover and cook for another 30-40 minutes.
While it is cooking, make the coconut rice.
Melt the butter in a large and somewhat deep skillet. Add in the brown sugar and salt. Stir until it is dissolved. Turn the heat to high and add in the rice. Stir the rice and coat. Cook for about a minute, stirring constantly.
Then add in the coconut milk and water. Stir. Bring the mixture to a low boil. Then cover and turn to low. Cook for 20 minutes.
Toast the coconut in a small pan or in the oven just until golden.
After the 20 minutes, remove from the heat. Keep covered and let it set for another 5 minutes.
Fluff. Serve topped with Mango Chicken. Sprinkle with toasted coconut.