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Mango Chutney Chicken and Coconut Rice 

Courtesy of Wozz! Kitchen Creations

Ingredients: 
  • Rotisserie Chicken (pull off chicken and shred or cut into strips)
  • Jasmine Rice (1 cup uncooked)
  • 2 Cups Water
  • 1 tsp Salt
  • Coconut Milk (1/2 can)
  • 1 Jar Wozz! Spicy Summer Mango Chutney 
  • Fresh Basil (for garnish if desired)
Mango Chutney Chicken Picture
Directions:
In a medium pot with tight fitting lid, bring 2 cups water and 1 tsp salt to a boil.  Add jasmine rice, bring to a boil and then turn to low heat to let simmer for 20 minutes with lid on.  (I followed the package directions for my bag of jasmine rice, read the package you have to see if cooking instructions are the same or different - some packages call for rinsing rice before cooking and may call for different cooking times).  Turn heat off, and let rice sit for an additional 10 minutes with lid on, then fluff with fork.  

In a small sauce pan on medium heat, heat 1/2 cup coconut milk in pan until just warmed through, stir into rice and set aside (put lid back on rice to keep warm)
In a medium skillet, on medium heat, add 1 jar of Wozz! Spicy Summer Mango Chutney and stir in shredded rotisserie chicken.  Cook for a couple minutes until hot.  

​Serve mango chicken over rice and garnish with fresh basil.

​Enjoy!!

Monadnock Oil and Vinegar, LLC

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