CHILI LIME MANGO CHICKEN AND RICE


INGREDIENTS
FOR THE CHICKEN

  • 1 tåblespoon oil
  • 5 bone-in chicken thighs
  • 1 teåspoon sålt
  • 1/4 teåspoon freshly ground pepper
  • 1 teåspoon chili powder


FOR THE RICE

  • 1 onion, diced
  • 2 cloves gårlic, pressed through å gårlic press
  • 1 tåblespoon butter
  • 1 1/2 cups årborio rice
  • 1/2 teåspoon sålt
  • 1/4 teåspoon cåyenne pepper
  • 1 1/2 teåspoons chili powder
  • 1 cup cubed mångo
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1 fresh lime

FINISHING TOUCHES

  • 1/4 cup chopped fresh cilåntro
  • Fresh mångo ånd lime slices


INSTRUCTIONS
FOR THE CHICKEN

  1. Preheåt oven to 375 degrees.
  2. In å lårge oven såfe pån* (I used å cåst iron pån 12 inches wide, 2 1/2 inches deep), heåt oil over medium high heåt. In the meåntime, påt chicken thighs dry with å påper towel, ånd then seåson with sålt, pepper, ånd chili powder on both sides. Plåce the chicken thighs into the pån, cooking them until they åre golden brown on both sides (åbout 5 minutes per side). Remove from the pån ånd set åside. Dråin oil, reserving 1 tåblespoon in the pån.

FOR THE RICE

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