Summer time means using mangoes in every way that you can. That's why this Buttermilk Mango Cilantro Chicken with Coconut Rice recipe is a new favorite! This recipe reminds me of being on a beach in a far away land. This chicken is savory with a bit a of heat from the red pepper flakes and the rice is sweet and full of coconut flavor!
I recently partnered with The Original GreenPan to make this recipe! I have been loving this pan! While making this Buttermilk Mango Cilantro Chicken recipe, this pan delivered results that blew my mind!
The Original GreenPan company is a Belgian brand that sought out a healthier option for non-stick pots and pans healthy! Several chemicals are used in making traditional non-stick cookware that can seep into your food during the cooking process. With GreenPan, I have solace and peace of mind knowing that my food will be cooked to perfection and will not have any harmful chemicals.
I used these pans quite a bit prior to writing this review. I would never endorse a product that I do not find worth your time and money. My cooking experience has completely changed since using GreenPan products. These pans are heat quickly, evenly distribute heat across the pan so that the food cooks evenly and thoroughly, and are easy to clean! Best of all - there are no chemicals that will leak into my food!
Are you ready to make this recipe for Buttermilk Mango Cilantro Chicken with Coconut Rice?
Why use greenpan?
GreenPan uses all natural materials in crafting their pans. There are no toxic chemicals which make them safe to use and very good for the environment!
No toxic fumes are omitted when using GreenPans even if you mistakenly overheat your pan!
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Let's get into the recipe - buttermilk mango cilantro chicken with coconut rice
I chose to marinate the chicken in buttermilk to tenderize the chicken and develop flavor. You do not have to let the chicken sit overnight, but I highly recommend it!
Buttermilk Mango Cilantro Chicken with Coconut rice! A sweet and savory dish perfect for summer dinner, parties, and everyday eating!
Prep Time: 10 minutesmins
Cook Time: 50 minutesmins
Total Time: 1 hourhr10 minutesmins
4 chicken thighs
2tspred pepper flakes
salt and pepper, to taste
2 tbsps olive oil
1 bunch Cilantro
4 garlic cloves
½ red onion
14cancan coconut milk, unsweetened
Put chickens thighs and buttermilk in a large bowl and cover for at least an hour (up to overnight). Remove from bowl and coat onion powder, red pepper flakes, smoked paprika, salt, and pepper.
Dice mangoes, garlic cloves, half of a red onion, and half bunch of cilantro. Set aside ½ of the diced mangoes.
Add olive oil to over medium heat. Allow heat to warm and add chicken thighs. Sear on both sides for about 4-5 minutes, until golden brown. Add red onions and garlic and saute until fragrant. Toss mangoes and cilantro together and add to pan. Cook until chicken thighs are finished, about 10 minutes. Allow chicken and juices to cool in a bowl.
Rinse rice thoroughly (4-5 rinses, until water is clear). Add 1 cup of rice and 2 cups of chicken broth to a rice cooker OR cook stovetop. When the rice is finished, add rice to and add coconut milk and sugar. Stir constantly until rice thickens. Remove from heat.
Add rice to a plate and add chicken, juices, and top with fresh mango set aside previously.