#CHICKEN W MANGO SALSA AND RICE RECIPE SERIES#

I’ve paired it with mango, but also with a homemade mango sorbet because we have some people who aren’t fussed on the texture of real mango, and it went down a treat both ways, and I especially liked it with a little bit of both. Made it with black glutinous rice (because that’s what the restaurant did), and it was excellent.

I went looking for a recipe for this after trying it in a restaurant. I'm positive it'll be even better next time! Next time I'll just put everything into the sous vide (lightly pinned to the side) and gently fish out the bag after cooling the water first. It was both a disaster and it turned out just as good as from a great restaurant. I immediately drained what I could and put the lid on for half an hour to absorb any excess liquid. The sealed broke open and water began to dilute the rice and sweetness. I tried to pull out the super hot bag from the corner with my fingers. After an hour of that, the rice was perfect. So, the whole thing went into a freezer bag with some cream and water and into a 200 degree sous vide bath. It absorbed the sauce but still not tender and soft. I put the lid on and set on the warmer for 45 minutes. So, I stirred in the sweet coconut sauce anyway. After an hour of steaming, the rice was still very chewy and almost hard. But the lid couldn't fit over everything, so I relied on a thick towel to hold in most of the steam.

#CHICKEN W MANGO SALSA AND RICE RECIPE SERIES#

I had a funny series of failures but it turned out delicious anyway. I used Creme of Coconut, it's sweet so no need to add any sugar and it's consistency is thicker so makes it creamy.Īwesome information please write such wonderful article. I’ve been frustrated by this over and over. Please include nutritional information fir you recipes. Thank you! Can't wait to try it and I can get nutrition facts on my own so definitely no need to publish that information as some readers have demanded :) Head this way for more of our favorite mango recipes → Editor's note: This recipe was originally published in the June 1994 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Drizzle desserts with sauce and sprinkle with sesame seeds. To serve, mold ¼ cup servings of sticky rice on dessert plates. Transfer sauce to a small bowl and chill until cool and thickened slightly. While rice is standing, in cleaned small pan slowly boil remaining ⅓ cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Transfer cooked rice to a bowl and stir in coconut-milk mixture. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). Soak rice in cold water to cover overnight. In a bowl wash rice well in several changes of cold water until water is clear. The best kinds of mangoes for this dish are the sweet, creamy varieties with golden skins rather than the larger, rounder kinds that get a reddish hue on the skin. But these days good mangoes can be found in the markets (or ordered online) pretty much any time of year. In Thailand this dish is most popular in the spring, which is peak mango season. (Here we use a makeshift steamer by setting a sieve over a pot of water.) Then all you have to do is mix the cooked rice with some coconut milk and sugar, pair it with fresh mango, and scatter on some toasted sesame seeds. (It’s also ground into flour to make other East and Southeast Asian dishes, like mochi.) While you can’t make sticky rice by just throwing it in the rice cooker, like jasmine rice, it’s not hard to prepare: After you rinse the grains, you soak them overnight, then cook them in a steamer lined with cheesecloth or a kitchen towel. The base ingredient is glutinous rice (often labeled “sweet rice” on the package), a short-grain variety grown all over Asia that develops a chewy texture when cooked. most people know of mango sticky rice (or khao niaow ma muang) from going to Thai restaurants, but this gluten-free treat is actually incredibly easy to make at home. The classic combination of coconut milk, sticky rice, and sweet ripe mango has been a popular Thai dessert for centuries.

Chicken w mango salsa and rice recipe