Go Back
+ servings
mango chicken with coconut rice caribbean recipe

Mango Chicken with Coconut Rice

The savoury mango sauce complements the coconut flavored rice making this dish a absolute mouthwatering blend.
Course Main Course
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 People


Mango Chicken

  • 2 boneless skinless chicken breast chopped
  • 1 mango diced
  • 1/2 cup mango nectar
  • 1/2 cup chicken broth
  • 1/3 cup green & red pepper mix diced
  • 1/2 cup red onion diced
  • 2 cloves garlic minced
  • 1 tbsp sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tsp butter
  • 1 tbsp ground annatto seed (achiote)
  • juice of 1/2 lime
  • cilantro for garnish

Coconut Rice

  • 1 cup jasmine rice
  • 1 can coconut milk unsweetened
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 tbsp olive oil


  1. Prepare a large sized pan on medium heat with oil until hot. Start cooking the rice while the pan is heating. Pour the coconut milk into a medium saucepan. Then, stir in the brown sugar, jasmine rice, olive oil, and season with salt. Bring to bowl and stir. 

  2. Cover the saucepan tightly and reduce heat to simmer for 15-20 minutes or until moisture from rice is absorbed. Add diced red onion, green/red pepper mix, and minced garlic to the large sized pan to sauté.
  3. Cut chicken into cubes and marinate with salt, pepper, and ground annatto. Place the chicken into the large frying pan when the onion, peppers, and garlic is done sautéing.

  4. While chicken is cooking, remove rice saucepan from heat and set aside, leave still covered. When chicken breast cubes are cooked, add diced mango, mango nectar, chicken broth, butter, and juice from half a lime.

  5. Stir and boil on medium/high heat. Reduce heat while sauce thickens to desired consistency. Serve over coconut rice and garnish with cilantro.