Mango Salsa Chicken With Coconut Rice Recipe Recipes Net

Ingredients

1½lbschicken breasts,boneless skinless

1tspground cumin

½tspchili powder

½tsppaprika

½tspground coriander

2tspgarlic,minced, cloves

salt and freshly ground black pepper

16ozmango peach salsa,(1 jar)

15ozblack beans,(1 can), drained and rinsed

1¼cupsfrozen corn,thawed

1tbspfresh lime juice

¼cupcilantro,chopped

1largeavocado,sliced

1mango,sliced, optional

1½cupsjasmine rice,rinsed very well and drained well

1½cupscoconut water,or water

1¼cupsfull fat coconut milk,canned, well shaken

Place chicken breasts in an even layer in a 5 to 6-quart slow cooker.

Sprinkle with cumin, chili powder, paprika, coriander and garlic. Season with salt and pepper.

Pour salsa evenly over chicken. Cover slow cooker and cook on Low heat 5 hours, or until chicken is cooked through and shreds easily with a fork.

Remove chicken from slow cooker and transfer to a cutting board, leave salsa mixture in slow cooker.

Add black beans and corn to salsa, cover and cook on High for about 5 minutes, until warmed through.

Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture.

Serve warm over coconut rice along with avocados and mangos.

Bring coconut water or water, coconut milk, rice and salt to a boil in a large saucepan over medium-high heat.

Cover and reduce heat to low. Simmer for about 20 minutes until liquid has been absorbed.

Let rest off heat for 10 minutes.