Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 large chicken breasts (1 pound) (cut through the equator to create 2 thin fillets)
  • 6 cups low sodium chicken broth
  • 3/4 cup uncooked wild rice blend
  • 1 15 oz. can black beans (rinsed and drained)
  • 1 15 oz. can fire roasted tomatoes (with juices)
  • 1 red bell pepper (chopped)
  • 1 zucchini (sliced and quartered)
  • 1 13.5 oz. can coconut milk ((lite is fine))
  • 1 cup mild salsa verde
  • 1 cup roughly chopped mango ((1 large mango))
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon chicken bouillon
  • 1 tsp EACH ground cumin, chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4-1/2 teaspoon chipotle chili powder
  • chopped mangos (a MUST!)
  • cilantro
  • lime juice

Instruction

  • 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.