Mango Habanero Chicken Rice Bowls

$To create a tasty Mango Habanero Chicken Rice Bowl, gather these essential ingredients: - 2 boneless, skinless chicken breasts - 1 ripe mango, diced - 1 habanero pepper, finely chopped (adjust to taste) - 1 cup jasmine rice - 2 cups chicken broth - 1 tablespoon olive oil - 2 tablespoons lime juice - 1 tablespoon honey - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients blend well to give a sweet and spicy flavor. You can make your bowls even better with these optional garnishes: - Fresh cilantro, chopped - Sliced avocado These toppings add freshness and creaminess to each bite. To prepare these bowls, you will need: - A medium saucepan for the rice - A non-stick skillet for cooking chicken - A mixing bowl for marinating - A fork for fluffing the rice This equipment helps ensure your cooking process is smooth and enjoyable. {{ingredient_image_1}} Start by bringing chicken broth to a boil in a medium saucepan. Add one cup of jasmine rice to the boiling broth. Reduce the heat to low, cover the pan, and let it simmer. This takes about 15 minutes. Once cooked, fluff the rice with a fork. This step gives you a light and fluffy base for your bowl. In a bowl, mix olive oil, lime juice, honey, ground cumin, garlic powder, and the finely chopped habanero. Add salt and pepper to taste. Stir well to combine. Next, add the two chicken breasts into the marinade. Make sure each piece is coated evenly. Allow the chicken to marinate for at least 20 minutes, or up to two hours in the fridge. This makes the chicken more flavorful. Heat a non-stick skillet over medium-high heat. Take the chicken out of the marinade and place it in the hot skillet. Cook for 5 to 7 minutes on each side. Your goal is a golden-brown crust and fully cooked chicken. The internal temperature should reach 165°F (75°C). After cooking, let the chicken rest for a few minutes before slicing. This helps keep the juices inside. Grab your serving bowls and put a generous scoop of cooked jasmine rice in each one. Next, add slices of the cooked chicken on top. Then, sprinkle diced mango and chopped fresh cilantro over the chicken. For an extra touch, add slices of avocado on top. Finally, drizzle any leftover marinade sauce from the skillet over the bowls. Enjoy your colorful and tasty meal! To control the heat in your Mango Habanero Chicken Rice Bowls, start with less habanero. Use half or even a quarter of the pepper at first. Taste the marinade before adding more. If you want more heat, add small pieces slowly. You can also balance the heat with more mango or avocado. These ingredients add sweetness and creaminess, softening the spice. Marinating chicken makes it juicy and flavorful. Make sure to coat the chicken well in the marinade. Use a zip-top bag or a bowl to mix the chicken and marinade. Let it marinate for at least 20 minutes. For better flavor, let it sit for up to 2 hours in the fridge. This helps the chicken absorb all the tasty ingredients. To make sure your rice comes out fluffy, rinse the jasmine rice first. This removes excess starch. After rinsing, cook the rice in chicken broth for more flavor. Once done, let the rice sit for a few minutes before fluffing it with a fork. This helps separate the grains and gives you that perfect texture. Pro Tips Adjust the Heat Level: If you're sensitive to spice, start with half the amount of habanero and gradually increase to your taste. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safety and juiciness. Marinating Time: For optimal flavor, marinate the chicken for at least 2 hours in the refrigerator or overnight if possible. Fresh Ingredients: Using a ripe mango and fresh cilantro elevates the dish's flavor and presentation—don't skip on quality! {{image_2}} You can make a tasty vegetarian or vegan version of this dish. Swap the chicken for firm tofu or tempeh. Marinate them just like you would chicken to soak up all the flavors. For added protein, you can use black beans or chickpeas. Use vegetable broth instead of chicken broth for the rice. The mango and habanero will still shine through! If you want to try different grains, go for quinoa or farro. They add a nice texture and flavor. Brown rice is also a great option if you prefer whole grains. Each grain brings its unique taste, so feel free to mix and match based on your mood or dietary needs. Mango is fantastic, but don’t stop there! Pineapple pairs well with habanero for a sweet and spicy kick. Try peaches or nectarines for a different twist. You could also use berries for a fresh burst of flavor. These fruits will keep your bowls exciting and full of surprises! To store leftover bowls, put them in airtight containers. Make sure to cool them down first. Keeping the rice, chicken, and toppings separate helps maintain texture. Store in the fridge for up to three days. When reheating, use the microwave or stovetop. If using a microwave, cover the bowl with a damp paper towel. This keeps the moisture in and prevents the rice from drying out. Stir the contents halfway through to heat evenly. If using the stovetop, add a splash of water to help steam the rice back to life. To freeze, pack the chicken and rice in separate freezer-safe bags. Squeeze out as much air as possible. You can freeze for up to three months. When you're ready to eat, thaw overnight in the fridge. Reheat thoroughly before serving for the best taste. To cut a mango, start by washing it. Hold the mango with the stem facing up. Cut down along the sides of the pit. You will get two large pieces. Use a knife to score the flesh in a grid pattern. Then, scoop out the cubes with a spoon. This method makes it easy to enjoy fresh mango. Yes, you can use brown rice instead of jasmine rice. Brown rice has a nuttier flavor and chewy texture. It takes longer to cook, so adjust the cooking time. Follow the package instructions for best results. Keep in mind that the bowl's flavor will change slightly with brown rice. Habanero peppers are much spicier than jalapeños. A habanero ranks around 100,000 to 350,000 Scoville heat units. In contrast, jalapeños rank between 2,500 and 8,000. If you want less heat, use less habanero or choose a milder pepper. Always taste carefully when cooking to adjust the spice. Some great side dishes include: - Black beans for added protein - Corn salad for sweetness - Grilled vegetables for freshness - Sliced cucumbers for crunch - Tortilla chips for a fun crunch These sides will complement your Mango Habanero Chicken Rice Bowls well. Enjoy mixing and matching! Mango Habanero Chicken Rice Bowls offer a tasty mix of flavors. You learned about key ingredients, cooking steps, and how to adjust heat to your liking. Remember to try different grains or even vegan options for variety. Store leftovers properly to enjoy them later. This dish is easy to make and fun to customize. With these tips, you can create a bowl that fits your taste. Enjoy making and sharing your own delicious creations!$

Mango Habanero Chicken Rice Bowls

A spicy and sweet chicken rice bowl featuring mango and habanero for a flavorful meal.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Fusion

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 piece ripe mango, diced
1 piece habanero pepper, finely chopped
1 cup jasmine rice
2 cups chicken broth
1 tablespoon olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon garlic powder
to taste salt
to taste pepper
for garnish fresh cilantro, chopped
for topping sliced avocado

Instructions

In a medium saucepan, bring the chicken broth to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked. Fluff with a fork when done.
In a bowl, combine olive oil, lime juice, honey, ground cumin, garlic powder, habanero pepper, salt, and pepper. Mix well and add the chicken breasts, ensuring they are coated evenly. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for deeper flavor).
Heat a non-stick skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook for 5-7 minutes on each side or until the chicken is golden brown and cooked through (internal temperature should be 165°F / 75°C). Remove from heat and let rest for a few minutes before slicing.
In each serving bowl, place a generous scoop of cooked jasmine rice. Top with sliced chicken, diced mango, and chopped fresh cilantro.
Add slices of avocado on top and drizzle any remaining marinade sauce from the skillet over the bowls for added flavor. Enjoy!

Notes

Adjust the amount of habanero pepper to control the spice level.

Keyword chicken, habanero, mango, rice bowl, spicy