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Recipe courtesy of Ree Drummond
Miracle Mango Salsa Chicken
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 411
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 181 mg
- Sodium
- 717 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 411
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 181 mg
- Sodium
- 717 mg
Ingredients
Staple Ingredients:
Directions
- Preheat a large cast-iron skillet over medium-high heat.
- Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
- Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
- Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.
My Private Notes
Show:
The Pioneer Woman
Episode:
Take Three
