← All recipes

🍽️ Brazilian Fried Chicken with Marinated Mango and Coconut Rice

675 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• oil 5 tbsp
• long-grain rice 300 g
• salt pinch
• chicken breast fillets 600 g
• spice for poultry 1 tsp
• coconut milk 500 ml
• organic limes 2 pcs.
• mint, fresh 20 g
• mango 2 pcs.
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Halve the onions and peel them.
2. 2. Dice the onions finely.
3. 3. Heat two tablespoons of oil in a pot over medium heat.
4. 4. Sauté half of the onions for about two minutes until translucent.
5. 5. Add the rice and a pinch of salt to the pot.
6. 6. Toast the rice for about one to two minutes.
7. 7. Pour in 600 milliliters of salted water.
8. 8. Bring the mixture to a boil.
9. 9. Reduce the heat and let the rice cook covered for about 15 minutes.
10. 10. Rinse the chicken meat under running water.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Place the meat in a bowl.
13. 13. Add one tablespoon of oil and the spice mix.
14. 14. Rub the marinade into the meat.
15. 15. Heat two tablespoons of oil in a pan over high heat.
16. 16. Fry the meat for about two to three minutes on all sides.
17. 17. Reduce the heat.
18. 18. Continue frying the meat for another five minutes.
19. 19. Wrap the meat in aluminum foil.
20. 20. Keep the meat warm.
21. 21. Clean the bowl thoroughly.
22. 22. Fry the remaining onions in the pan drippings, stirring, over medium heat for about two minutes.
23. 23. Deglaze the onions with coconut milk.
24. 24. Add the remaining chimichurri.
25. 25. Let the sauce simmer for about five minutes until it thickens slightly.
26. 26. Remove the coconut sauce from the heat.
27. 27. Wash the limes.
28. 28. Halve the limes.
29. 29. Squeeze the juice from the limes.
30. 30. Wash the mint.
31. 31. Pluck the mint leaves from the stems.
32. 32. Finely chop the mint.
33. 33. Place half of the mint in the cleaned bowl.
34. 34. Add two tablespoons of lime juice.
35. 35. Mix the mint with the lime juice.
36. 36. Wash the mango.
37. 37. Cut the mango into cubes.
38. 38. Add the mango pieces to the dressing in the bowl.
39. 39. Mix everything well.
40. 40. Season the mango with a pinch of salt.
41. 41. Reheat the coconut sauce over low heat for about two minutes.
42. 42. Stir the remaining mint into the sauce.
43. 43. Mix about two-thirds of the sauce into the rice.
44. 44. Place the chicken breast in the remaining sauce.
45. 45. Let the meat sit in the sauce for about two minutes.
46. 46. Season the sauce with a little lime juice, salt, pepper, and sugar.
47. 47. Plate the chicken together with the rice, marinated mango, and coconut sauce.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 675
• Protein: 37 g · Fett/Fat: 22 g · Carbs: 76 g