Save This vibrant Mango Cilantro Chicken Rice brings a burst of tropically-inspired flavor to busy weeknights, combining tender chicken, sweet ripe mango, and fresh cilantro over fluffy jasmine rice. The dish comes together with a handful of basic ingredients and leaves your kitchen filled with sunny aromas. It has become my go-to for potlucks and family dinners—there is never a single bite left over.
I first served this for a casual summer get-together and it quickly turned into one of my most requested recipes. The fragrant rice and colorful ingredients never fail to impress even picky eaters.
Ingredients
- Chicken breast: brings lean protein and a mild base for spices. Look for plump, even pieces with minimal fat for quick, even cooking
- Olive oil: infuses moisture into the chicken and vegetables. Use a good-quality extra virgin for the best flavor
- Ground cumin and smoked paprika: layer warm, earthy depth with a hint of smokiness. Choose freshly ground spices for the brightest taste
- Salt and black pepper: balance and enhance every other flavor. Taste as you go and use flaked sea salt if you have it
- Jasmine rice: gives a floral and fluffy foundation, absorbing all the tropical essence. Rinse thoroughly until water runs clear to keep it from clumping
- Low-sodium chicken broth: adds more flavor than water and lets you control saltiness. Check the ingredient list for additives if you are sensitive
- Ripe mango: supplies juicy cubes of sweetness and a soft pop of color. The fruit should give slightly when pressed and smell fragrant at the stem
- Red bell pepper and red onion: add crunch and vibrant color, making each bite interesting. Pick firm, shiny peppers and onions for the brightest flavor
- Fresh garlic: expands the aromatic base. Smash cloves to peel them easily before mincing
- Cilantro: delivers herbal freshness and a hint of citrus, both in the dish and as a garnish. Choose bunches with bright green leaves and no wilting
- Lime zest and juice: lift and finish every other flavor with gentle acidity and perfume. Roll the lime before zesting to release the oils
- Scallions (optional): offer a mild bite and extra color to finish. The white and light green parts work best for garnish
- Salt and pepper for final seasoning: ensure every bite is just right
Instructions
- Marinate the Chicken:
- Toss chicken pieces with olive oil cumin smoked paprika salt and black pepper in a medium bowl. Stir so every piece is seasoned and let this sit while you prep the rest to start infusing flavor
- Brown the Chicken:
- Heat olive oil in a large skillet or sauté pan on medium-high. Add the seasoned chicken and cook for five to six minutes. Turn the pieces so each side gets golden and no pink remains inside. Remove to a plate and cover to keep warm—do not crowd the pan
- Sauté the Vegetables:
- In the same pan add red onion and bell pepper. Sauté for two to three minutes until they brighten in color and start to soften. Add minced garlic and let it cook for thirty seconds only so it does not scorch but gets fragrant
- Toast and Simmer the Rice:
- Pour the rinsed jasmine rice into the pan and stir to coat it in oils and vegetable flavors. Add all the chicken broth and bring everything to a strong simmer. Reduce heat to low cover tightly and let it cook for about fifteen to eighteen minutes. Resist the urge to lift the lid so the steam stays put
- Fold in Mango and Herbs:
- When the rice has absorbed all liquid turn off the heat. Use a fork to fluff it and gently fold in the cooked chicken diced mango fresh cilantro lime zest and lime juice. Season with more salt and pepper if needed
- Rest and Garnish:
- Cover the pan again and let the dish sit for five minutes off the heat. This helps all the flavors meld and the rice to finish steaming. Before serving add more fresh cilantro and sprinkle with scallions if you like
Save Mango is the star and its sweetness totally transforms the savory chicken and herby rice. Watching my dad go back for thirds at our last family dinner was a real highlight—I knew I had finally hit my stride with this recipe.
Storage Tips
Keep leftovers in an airtight container for up to three days in the fridge. The mango stays juicy and the rice does not get soggy if gently reheated on the stovetop with a few sprinkles of extra broth. You can also freeze single portions for a grab-and-go lunch—just thaw slowly in the fridge for the best texture.
Ingredient Substitutions
If you are out of jasmine rice basmati is a great swap and keeps the aroma lively. For a vegetarian or vegan version use chickpeas or firm tofu instead of chicken and rely on vegetable broth. Can not find ripe mango try pineapple or even peaches—both add that cheerful tropical vibe. For more brightness substitute fresh parsley if cilantro is not your thing.
Serving Suggestions
Serve this dish piping hot with extra cilantro and lime wedges so everyone can finish their bowl to taste. It is delicious next to a crisp green salad with cucumber or as part of a buffet with grilled shrimp. I love offering a simple cooling yogurt sauce or raita to counter the heat if I have added spicy peppers.
A Taste of Fusion
This recipe blends classic Asian rice-cooking technique with tropical flavors from the Caribbean and Southeast Asia. Mango chicken is beloved in Thai and Cuban kitchens and cilantro is a common finishing touch in so many world cuisines. For my family it feels like a mini vacation in a bowl.
Seasonal Adaptations
Swap in diced pineapple or summer peaches if mangoes are out of season. Add diced avocado or fresh tomato in late summer just before serving. Use frozen mango if fresh is not available outside the peak months.
Success Stories
This recipe is a staple in my meal prep rotation and has rescued many last-minute dinner dilemmas. Friends who never liked fruit in savory dishes have admitted this one changed their mind—it is always the first empty platter at any picnic or barbecue.
Freezer Meal Conversion
Cool the entire dish completely before portioning into freezer containers. Label with date and reheat gently on the stove for ten to twelve minutes adding water or broth if needed to loosen up the rice. I like to set aside extra mango and cilantro to stir in fresh right before serving.
Save Share this tropical fusion at your next gathering for instant smiles. The cheerful flavor and color always make an unforgettable entrance.
Recipe Questions
- → Can I use a different rice variety?
Yes, basmati rice is a great substitute if jasmine rice is unavailable. Adjust cooking time as needed for different varieties.
- → How do I make this vegetarian?
Swap chicken for tofu or chickpeas. Sauté your plant-based protein as directed before adding it to the rice mixture.
- → What can I add for extra heat?
Finely dice a jalapeño or sprinkle in chili flakes when sautéing vegetables to add a spicy kick.
- → Can I prepare this ahead of time?
Yes, assemble the components and refrigerate. Reheat gently and add fresh cilantro and mango just before serving.
- → What drinks pair well with this meal?
A crisp Sauvignon Blanc or a light lager complements the tropical flavors and keeps the meal refreshing.
- → How do I know when the chicken is cooked?
Chicken should be golden, firm, and reach an internal temperature of 75°C (165°F). Avoid overcooking to retain moisture.