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For Sukkot: Chicken with Spiced Mango Rice

Savor this fusion of ingredients as they combine to make a melody in your mouth. It is still mango season in Israel.
By National Mango Board
First Publish: 9/15/2013, 11:09 PM

Chicken with rice and mango
Chicken with rice and mango
Jaimie Geller site

Prep Time : 5 min

Cook Time : 15 to 20 min

Ready Time : 20 min

Ingredients

4 boneless, skinless chicken breasts, flattened if very thick

Salt and freshly ground pepper, to taste

1 package Uncle Ben's Ready Whole Grain Medley Brown & Wild Rice; in Israel, one cup cooked pkged rice medley

2 large ripe but firm mangos, peeled, pitted and diced

1 green onion, thinly sliced

1/3 cup shelled, roasted and salted pistachios

3 tablespoons dried cranberries

pinch or dash cinnamon

pinch or dash allspice

Directions

Season chicken on both sides with salt and pepper. Stir together rice, mango, onion, pistachios, cranberries and spices in a medium foil pan or on a very large piece of heavy duty foil. Place about 1/3 cup of rice mixture in the center of each chicken breast. Bring in the ends and sides to enclose, then tie with kitchen string to seal in filling. Grill over medium-high heat for 5 minutes on each side, then place chicken on top of remaining rice mixture. Cover with foil or seal foil package, leaving room for air to circulate. Grill for 5 minutes more.

Serving Tips:
If desired, slice chicken into medallions to serve.

Source:

National Mango Board