Mango chutney kyckling med ris

Mango Chutney Chicken with Rice

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup (240ml) mango chutney
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• ½ teaspoon paprika
• Salt and pepper, to taste

For the Rice:

• 1 ½ cups (300g) basmati or jasmine rice
• 3 cups (720ml) water or chicken stock
• 1 tablespoon butter or olive oil
• Pinch of salt

Optional Garnishes:

• Fresh cilantro, chopped
• Sliced mango or lime wedges

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Instructions

1. Prepare the Rice:
   • Rinse the rice under cold water until the water runs clear.
   • In a medium saucepan, bring water or chicken stock to a boil. Add the rice, butter, and a pinch of salt.
   • Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Chicken Marinade:
   • In a small bowl, combine mango chutney, soy sauce, olive oil, ground ginger, minced garlic, paprika, salt, and pepper.
   • Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Cook the Chicken:
   • Preheat your oven to 375°F (190°C).
   • Heat a large oven-safe skillet over medium heat and sear the chicken breasts for 2-3 minutes on each side until golden.
   • Pour any remaining marinade over the chicken, then transfer the skillet to the oven. Bake for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
4. Serve:
   • Plate the rice and top with the mango chutney chicken. Drizzle extra pan juices over the dish.
   • Garnish with fresh cilantro, sliced mango, or lime wedges if desired.

Enjoy your Mango Chutney Chicken with Rice—a sweet and savory delight!