DistributorsMain dishes · CRESPO KITCHEN
Chili-Lime Mango Chicken and Rice
Browned chicken thighs finish cooking over creamy mango rice.
75 min approx.Fresh mango
© 2026 National Mango BoardIngredients
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 5 bone-in chicken thighs
- 1/4 teaspoon freshly ground pepper
- 1 onion, diced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili powder
- 4 cups chicken broth
- 1 fresh lime
- 2 cloves garlic, pressed through a garlic press
- 1 1/2 cups Arborio rice
- 1/4 teaspoon cayenne pepper
- 1 cup cubed mango (Kent variety was used here)
- 1 cup coconut milk
- 1/4 cup chopped fresh cilantro
- Fresh mango and lime slices
Method
- Heat the oven to 375°F. Season chicken with its salt, pepper and chili powder. Brown in oil in an ovenproof pan for about 5 minutes per side; remove, leaving 1 tablespoon fat.
- Cook onion for 3–4 minutes and garlic for 1–2 minutes. Add butter and rice, then stir in salt, cayenne, the rice chili powder and mango.
- Pour in broth and coconut milk. Once simmering, set chicken skin-side up on top. Cover and bake 25 minutes, then uncover for 10 minutes. Check that rice is tender and chicken reaches 165°F.
- Lift out chicken briefly and stir lime zest and juice through the rice. Return chicken and finish with cilantro, mango and lime.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Recipe submitted by Julie Gransee, Lovely Little Kitchen