Chicken with mango

Discover a delicious and vibrant dish that combines the exotic flavors of fruit with the savory taste of meat: Chicken with Mango and Sautéed Vegetables. This simple yet impressive recipe will transform any meal into a celebration of flavors. Plus, it will bring a touch of sunshine to your plate, thanks to its colors and aromas.

Preparation time: 20 minutes
Cooking time: 15 minutes
Total: 35 minutes
Servings: 3-4

Ingredients:

- 450 g boneless, skinless chicken thighs
- Oil for sautéing
- 1 medium onion
- 3 cloves of garlic
- A piece of fresh ginger (about the size of a walnut)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 large ripe mango
- 1 small carrot
- A bunch of fresh parsley
- 3 tablespoons of basmati rice
- Spices: 7 pepper mix or black pepper, salt
- Soy sauce

Preparation:

1. Preparing the meat:
Cut the chicken thighs into cubes of about 2-3 cm. Heat a pan or wok with a little oil and add the chicken. Brown the cubes on all sides over medium heat for 5-7 minutes. Add salt and pepper to taste. Once the meat is well-cooked and golden, remove it from the pan and set aside.

2. Preparing the vegetables:
In the same pan, add a little more oil, then finely chop the onion and sauté for 30 seconds over high heat. Add the chopped garlic and grated ginger, continuing to sauté for another minute, stirring constantly to prevent burning.

3. Adding the vegetables:
Peel the mango and cut it into small cubes. Slice the bell peppers into julienne strips and grate the carrot. Add the carrot, bell peppers, and mango to the pan, stirring continuously over high heat. These ingredients will bring a crunchy texture and a sweet flavor to your dish.

4. Seasoning:
Add the spices (7 pepper mix or black pepper) and soy sauce, mixing everything well. Let the dish simmer over high heat for another minute to allow the flavors to blend perfectly.

5. Preparing the rice:
Cook the basmati rice according to the package instructions. The rice can be served separately, but I recommend mixing it with the vegetables and meat to create a homogeneous dish full of flavor.

6. Finalizing the dish:
After the rice is cooked, add it to the pan along with the reserved chicken and chopped parsley. Mix everything well, allowing the dish to heat for another 2 minutes.

Serving:
Serve the dish warm, garnished with a few fresh parsley leaves. You can accompany this dish with a simple green salad or a refreshing drink, such as fruit tea or a smoothie. It is an excellent choice for a family lunch or a dinner with friends.

Tips and advice:
- About mango: Choose a ripe mango that is slightly soft to the touch. This will add natural sweetness to the dish. If the mango is not ripe, you can leave it to ripen for a few days before using it.
- Vegetarian option: If you prefer a vegetarian version, you can replace the chicken with tofu or mushrooms, which will fry very well and absorb the flavors from the soy sauce.
- Storage: The dish can be kept in the refrigerator for 2-3 days, but it is recommended not to mix the rice with the vegetables and meat if you plan to reheat it.

Nutritional benefits:
This dish is rich in protein due to the chicken, while the vegetables provide a considerable amount of vitamins and minerals. Mango adds antioxidants, and ginger is known for its anti-inflammatory properties. A balanced meal, isn't it?

Frequently asked questions:
- Can I use other vegetables? Of course! You can add broccoli, zucchini, or even peas, depending on your preferences.
- What is the best way to reheat the dish? You can reheat it in a pan over low heat, adding a little water or oil to prevent sticking.

In conclusion, Chicken with Mango and Sautéed Vegetables is a quick, flavorful, and colorful recipe, perfect for any occasion. You can experiment with the ingredients and spices, customizing the recipe to your taste. So, get ready to impress everyone with this delicacy! Enjoy!

 Ingredients: 3 boneless and skinless thighs (they weighed 450 g) oil for frying 1 onion 3 cloves of garlic ginger the size of a walnut 1/2 red bell pepper 1/2 yellow bell pepper 1 large mango 1 small carrot 1 bunch of parsley 3 tablespoons of basmati rice 7 pepper seasoning or black pepper, salt soy sauce

 Tags:  chicken with mango