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Coconut Mango Chicken with Black Beans Recipe

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This recipe for Coconut Mango Chicken with Black Beans, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robyn Cogburn


1 tbsp vegetable oil
1 pound boneless chicken breast, cut into strips
2 tsp ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
1 15 oz cans black beans, rinsed
2 tbsp fresh lime juice
1/4 cup chopped mint

In a large skillet, heat the oil over high heat.
Add the chicken and cook, turning once, until browned, about 3 minutes.
Add the coriander, and stir about 30 seconds.
Add the chicken broth, lower the heat and simmer for 3 minutes
Scraping up the brown bits, transfer to a plate.
Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes.
Stir in the mango and cook until warmed through.
Return the chicken to the skillet, toss and remove from the heat.
Season with salt and pepper.
Meanwhile in a medium saucepan, simmer the black beans over low heat.
Stir in the lime juice and 3 tbsp mint.
Divide among 4 plates, and top with chicken and remaining mint.

Personal Notes:
Personal Notes:
A great Rachel Ray recipe
I usually make rice with this meal, and substitute coconut milk for half of the water the rice calls for. I only use light coconut in the can, it's plenty creamy.




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