One-Pot Mango Coconut Chicken & Rice

This bold, one-pot meal brings juicy seared chicken, creamy coconut rice, sweet mango, and Queen G’s sweet heat all together — topped with toasted coconut, sliced almonds, and bright, fresh herbs. Easy to serve, hard to forget.

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Special Equipment: skillet

Ingredients

• 1½–2 lbs boneless, skinless chicken thighs or breasts, cubed

• 1½ tsp kosher salt

• 1 tsp cumin

• ½ tsp chili powder

• ½ tsp Fiesta Smoky Swine seasoning

• 1 tbsp neutral oil

• 2 cups long grain white rice do not rinse

• 2 tbsp neutral oil

• 1 white onion, divided ½ blended, ½ finely diced

• 1 cup cilantro, divided

• ¼ cup blended

• ½ cup folded in after cooking

• 1 jalapeño, stem removed

• 1 (15 oz) can coconut cream

• 2½ cups water added separately

• 2 tbsp chicken bouillon

• 1 tsp kosher salt

• ½ tsp garlic powder

• Zest of 2 limes

• Juice of 1–2 limes

• 2 tbsp Mango Habanero Jelly or 2 tbsp mango purée

• 1 ripe mango, didiced folded in at the end

• 1 tbsp butter

• ¼ cup Mango Habanero Jelly

• 1–2 tsp lime juice or water

• 1 cup diced mango

• ½ tsp kosher salt

• 3 tbsp balsamic vinegar

• 1 tbsp minced garlic

• 3 tbsp honey

• ½ jalapeño, sliced

  Simmer until soft, then blend until smooth

• Toppings: Fresh diced mango

  Toasted sweetened shredded coconut

  Toasted sliced almonds

  Extra chopped cilantro

  Lime wedge

Directions

1. Season & Sear the Chicken Toss cubed chicken with salt, cumin, chili powder, and optional Smoky Swine. Heat oil in a large Dutch oven or deep skillet. Sear chicken until golden (not fully cooked). Remove and reserve with juices.

2. Toast the Rice: In the same pot, add 2 tbsp oil and dry rice. Toast for 2–3 minutes over medium heat until lightly golden and fragrant.

3. Blend & Build the Cooking Liquid: In a blender, combine: ½ white onion, ¼ cup cilantro, 1 jalapeño, Coconut cream, Chicken bouillon, Salt, Garlic powder, Lime zest & juice, Mango jelly or purée. Blend until smooth. Pour blended mixture into the pot with the toasted rice and stir briefly. Add 2½ cups water and the remaining ½ finely diced white onion. Stir again. Nestle the seared chicken and juices on top — do not stir after this step.

4. Cook & Steam: Cover and bring to a high boil. Immediately reduce to a low boil and cook (covered) for exactly 10 minutes. Turn off the heat and move the pot to a cold burner. Let it steam, covered, for 20–25 minutes.

5. Finish & Serve: Fluff the rice with a fork. Fold in: ½ cup chopped cilantro, Diced mango, Butter optional

   Drizzle with glaze of choice.

   Top with:

   Toasted coconut

   Sliced almonds

   Extra cilantro

   Lime wedge