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Recipe courtesy of Sally Sibthorpe

Show: Food Network Challenge

Episode: National Chicken Cook-Off

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Total:: 37 min
Prep:: 15 min
Cook:: 22 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 tablespoons butter
1/2 cup almonds, slivered
2 cups chicken broth
1 cup jasmine rice
1/4 cup fresh cilantro leaves
2 cups rotisserie chicken, cut into bite-sized pieces
1/2 cup sliced scallions
1/2 cup canned black beans, drained and rinsed
1/2 avocado, diced
1/2 red bell pepper, seeded and diced

Mango Mojo Dressing:

1 teaspoon cumin seeds
3 cloves garlic
1 small hot red chile, stemmed and seeded
1/2 teaspoon salt
1/2 cup olive oil
1/2 mango, chopped
1/4 cup fresh squeezed orange juice
2 tablespoons lime juice
Diced red pepper, for garnish
Cilantro sprigs, for garnish

Directions

For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.

For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.

Return mixture to skillet and heat until warm.

Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Name: Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H22M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 cup almonds, slivered; 2 cups chicken broth; 1 cup jasmine rice; 1/4 cup fresh cilantro leaves; 2 cups rotisserie chicken, cut into bite-sized pieces; 1/2 cup sliced scallions; 1/2 cup canned black beans, drained and rinsed; 1/2 avocado, diced; 1/2 red bell pepper, seeded and diced; 1 teaspoon cumin seeds; 3 cloves garlic; 1 small hot red chile, stemmed and seeded; 1/2 teaspoon salt; 1/2 cup olive oil; 1/2 mango, chopped; 1/4 cup fresh squeezed orange juice; 2 tablespoons lime juice; Diced red pepper, for garnish; Cilantro sprigs, for garnish