Time: 35 min.
Complexity: easily
Servings: 4 - 6

Make a complete, quick meal in one skillet. Rice simmers alongside chicken in a delicious mango salsa, absorbing all the wonderful juices. Ree Drummond uses boneless, skinless chicken thighs, which she pre-fries until golden brown, ensuring they're perfectly juicy. Serve the rice with chicken, drizzled with mango salsa.

Ingredients:

• 6 skinless, boneless chicken thighs
• 1 cup long-grain white rice
• 1 jar (450 g) mango salsa
• Olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, long-grain rice, salsa sauce, mango

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Preparation:

Step 1
• Heat a large cast iron skillet over medium heat.
Step 2
• Season the chicken thighs on both sides with salt and black pepper. Add 2 tablespoons of olive oil to the pan and fry the chicken thighs until well browned, 2-3 minutes per side. Transfer the chicken to a plate.
Step 3
• Add rice, 1.5 cups water, and 1 cup salsa to the pan. Stir and bring to a boil. Add the chicken on top of the rice, reduce heat, cover, and simmer until the rice and chicken are tender, 17-20 minutes.
Step 4
• To serve, pile the rice and chicken pieces on a platter and drizzle with additional mango salsa.

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