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Deliciously fresh and bursting with flavour, this dish will wake up your taste buds!
Ingredients (serves 4)
- FOR THE CHICKEN
- 1 Chicken breast per person, cut in half length ways
- 1 large Lime, juiced
- 2 cloves Garlic, crushed
- 1 TBS Olive Oil
- FOR THE SALSA
- 1 large or 2 small Mangoes, peeled & chopped into small cubes
- 12 Cherry tomatoes, chopped into small cubes
- 1/4 red onion, finely diced
- 1/4 cup Red capsicum, finely diced
- 1/4 cup Green capsicum, finely diced
- 1/4 cup Chopped coriander
- 1 large Lime, juiced
- Salt & pepper to taste
- FOR THE RICE
- 3 cups Water
- 3 cups Jasmine rice, rinsed well until the water runs clear
- 400ml can Coconut cream
- Salt to taste
Method
- Marinate the chicken with the juice of one lime, the oil and garlic in a zip lock bag in the fridge for at least 2 hrs
- Next prepare the rice. Start by placing all the ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally
- Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat, then stand, covered, for 10 minutes
- For the salsa, mix all the ingredients together and season with salt and pepper to taste. Set aside for the flavors to blend.
- Meanwhile, grill the chicken breasts on low heat either on the stove top or on the BBQ for a smokier flavour until cooked through
- When rice and chicken is cooked, plate up by putting some rice on each plate, topped with some chicken and salsa.
- Serve with fresh lime
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