2-3 chicken breasts
2 teaspoons cumin
1 teaspoon lemon pepper
salt and pepper to taste
1 1/2 cups frozen corn
1 can black bean, rinsed and drained
3 1/2 cups mango salsa (we have used Costco's brand and Sabra's brand)
1 Tablespoon butter
1 Tablespoon brown sugar
1/2 teaspoon salt
2 cups jasmine rice
1 can coconut milk
1 1/2 cups water
1/2 cup sweetened coconut, toasted
Place the chicken in a slow cooker. Season with the cumin, lemon pepper, salt and pepper. Cover and cook on low for 5 hours.
Shred the chicken and remove the liquid from the slow cooker. Discard the liquid. Put the chicken back into the slow cooker. Add in the corn, beans and salsa. Stir to coat. Cover and cook for another 30-40 minutes.
While it is cooking, make the coconut rice.
Melt the butter in a large and somewhat deep skillet. Add in the brown sugar and salt. Stir until it is dissolved. Turn the heat to high and add in the rice. Stir the rice and coat. Cook for about a minute, stirring constantly.
Then add in the coconut milk and water. Stir. Bring the mixture to a low boil. Then cover and turn to low. Cook for 20 minutes.
Toast the coconut in a small pan or in the oven just until golden.
After the 20 minutes, remove from the heat. Keep covered and let it set for another 5 minutes.
Fluff. Serve topped with Mango Chicken. Sprinkle with toasted coconut.
Article printed from Just Another Day in Paradise:http://zitzmanfam.blogspot.com/