Brazilian Coconut Chicken with Mango, Chilli & Lime Rice

A rich, creamy coconut chicken dish packed with peppers, chilli and warming spices. Served with our Mango, Chilli & Lime Wholegrain Rice, it's an easy weeknight dinner that's full of flavour and perfect for sharing.


Written by Carole Osbourne
45 minutes Serves 2 Beginner
Brazilian Coconut Chicken with Mango, Chilli & Lime Rice
Ingredients
  • 1 tbsp oil
  • 1 red onion, finely chopped
  • 2 red peppers, roughly chopped
  • 2 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • 1 red chilli, finely chopped
  • 4 skinless chicken thighs, cut into chunks
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 x 400ml tin coconut milk
  • 1 pouch Merchant Gourmet Mango, Chilli & Lime Wholegrain Rice
  • Salt and black pepper

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Mango, Chilli & Lime Rice
Mango, Chilli & Lime Rice
250G
  1. Heat the macadamia oil in a large frying pan or sauté pan over a medium heat.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Add the red peppers and cook for a further few minutes until beginning to soften.
  4. Stir in the garlic, green chilli, red chilli, chicken, paprika and cayenne pepper. Mix well and cook for 3–4 minutes until the chicken is lightly browned.
  5. Pour in the coconut milk and bring to a gentle simmer.
  6. Cover and cook gently for around 30–35 minutes, or until the chicken is tender and cooked through.
  7. Heat the Merchant Gourmet Mango, Chilli & Lime Wholegrain Rice according to the packet instructions.
  8. Divide the rice between bowls and spoon over the coconut chicken.
  9. Serve immediately.

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