- 1tablespoon olive oil
- 1 large chicken breasts (1 pound)cut through the equator to create 2 thin fillets
- 6cups low sodium chicken broth
- 3/4cup uncooked wild rice blend
- 1 15 oz. can black beansrinsed and drained
- 115 oz. can fire roasted tomatoeswith juices
- 1 red bell pepperchopped
- 1 zucchinisliced and quartered
Mango Verde Sauce
- 1 13.5 oz. can coconut milk(lite is fine)
- 1cup mild salsa verde
- 1cup roughly chopped mango(1 large mango)
- 2tablespoons lime juice
- 1tablespoon brown sugar
- 1tablespoon cornstarch
- 1tablespoon chicken bouillon
- 1tsp EACH ground cumin, chili powder
- 1/2teaspoon smoked paprika
- 1/4-1/2teaspoon chipotle chili powder
- chopped mangosa MUST!
- lime juice
Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and lightly sear on both sides, approximately 2 minutes, but don’t cook through.
Add chicken broth and wild rice to chicken and bring to boil then reduce heat and simmer on medium low, stirring occasionally for 15-20 minutes or until chicken is tender enough to shred. Remove chicken and let rest until cool enough to shred.
Meanwhile, add all of the Coconut Mango Verde Sauce to a blender and blend until smooth.
After you remove chicken, add black beans, diced tomatoes and Coconut Mango Verde Sauce to pot with rice (don’t add chicken back yet). Bring to a boil then reduce to a simmer for 20-30 minutes or until rice is tender. Stir often, especially towards the end so the rice doesn’t stick to the bottom and burn. *Note: Rice cooking time varies so I suggest checking the rice occasionally until done.
Once rice is tender, add shredded chicken back to pot along with zucchini and bell peppers. Simmer for 2 minutes.
Taste and add additional brown sugar for sweeter, hot sauce for spicier or lime for tangier. Garnish with plenty of mangos and optional cilantro.