Best 5 Coconut Mango Chicken With Black Beans Recipes

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Taste the delectable flavors of coconut, mango, and chicken combined in this tantalizing dish, enhanced with the vibrant colors and textures of black beans. Indulge in a culinary journey that takes you to the heart of tropical paradise, where coconut milk and mango lend their sweet and creamy richness to tender chicken, while black beans add a hearty and protein-packed contrast. This recipe promises an explosion of taste, making it an unforgettable and satisfying meal for any occasion.

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CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD



Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad image

Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

1/2 small red onion, thinly sliced
2 tablespoons rice vinegar, plus more, for the sauce
3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, rinsed and drained
1 firm ripe mango, peeled and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1/2 cup plus 1 tablespoon coconut milk
2 teaspoons chopped chipotle chiles in adobo

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the onions in a bowl with the vinegar and soak 10 minutes.
  • Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
  • Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
  • Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
  • Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

CHICKEN WITH BLACK BEANS



Chicken with Black Beans image

Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.

Provided by Siah

Categories     World Cuisine Recipes     Asian     Malaysian

Time 55m

Yield 6

Number Of Ingredients 17

1 tablespoon light soy sauce
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken breast meat - cubed
¼ cup water
2 tablespoons vegetable oil
2 (2 inch) pieces fresh ginger, cut into matchsticks
2 cloves garlic, minced
¼ cup fermented black beans, rinsed and mashed
1 tablespoon white sugar
2 green bell pepper, chopped
2 red bell pepper, chopped
4 green onions, cut into 1-inch pieces
1 small carrot, sliced
2 tablespoons oyster sauce
1 teaspoon thick soy sauce

Steps:

  • Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
  • Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 12.8 g, Cholesterol 65.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 313.8 mg, Sugar 6.1 g

COCONUT MANGO CHICKEN WITH BLACK BEANS



Coconut Mango Chicken With Black Beans image

Make and share this Coconut Mango Chicken With Black Beans recipe from Food.com.

Provided by dicentra

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
salt and pepper
2 (15 ounce) cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped of fresh mint

Steps:

  • In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds.
  • Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes.
  • Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
  • Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
  • Divide the beans among 4 plates. Top with the chicken and remaining mint.

COCONUT MANGO CHICKEN



Coconut Mango Chicken image

From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)

Provided by Lee_tah

Categories     Chicken Breast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons oil
4 chicken breast fillets
1 medium onion, chopped
2 teaspoons fresh ginger, grated
1 garlic clove, crushed
1 1/3 cups canned mango, slices
2 teaspoons chicken bouillon
2/3 cup coconut milk
2 teaspoons cornstarch

Steps:

  • Fry chicken until golden; set aside.
  • Fry onion, garlic and ginger about 5 minutes.
  • Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
  • Simmer for about 5 minutes.
  • If desired, serve on a bed of jasmine rice.

BLACK BEAN MANGO SOUP WITH CHICKEN RECIPE - (4.6/5)



Black Bean Mango Soup with Chicken Recipe - (4.6/5) image

Provided by á-41803

Number Of Ingredients 9

2 Tbs coconut oil
1 small onion chopped
1 Tbs chili powder
1 tsp ground cumin
2 15-ounce cans of black beans, rinsed
3 cups of water
3/4 cup of prepared mango salsa
1/4 tsp salt
cooked boneless, skinless chicken thighs cut into bite sized pieces.

Steps:

  • Heat coconut oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften. Add chili powder and cumin and continue cooking 1 minute longer. Add beans, salsa, water and salt. Bring to a boil reduce heat and simmer for 10-15 minutes. Puree a portion of the soup to desired consistency. Cook the chicken in coconut oil and add to soup. Serve with sour cream and cilantro if desired.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around looking for things while you're cooking.
  • Pay attention to the spice level: This recipe calls for a moderate amount of chili powder and cayenne pepper, but you can adjust the amount to suit your taste. If you don't like spicy food, you can omit the chili powder and cayenne pepper altogether.
  • Don't skip the black beans: The black beans add a nice pop of protein and fiber to this dish. If you don't have any black beans, you can substitute another type of bean, such as kidney beans or pinto beans.
  • Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, quinoa, or roasted vegetables. You can also serve it with a dollop of sour cream or guacamole.

Conclusion:

This coconut mango chicken with black beans is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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