Chicken Thighs with Mango over Rice
Portion Size: 1 ¼ cups; ½ cup chicken, ½ cup rice, ¼ mango spice mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 2 lb. boneless, skinless chicken thighs | |
| 1/2 teaspoon turmeric | |
| 1/2 teaspoon cayenne pepper | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1 (14 oz.) pkg. frozen mango | Thawed and diced. |
| 1/2 cup lime juice | |
| 1 bunch green onions | Washed, trimmed and sliced (green and white parts). |
| 4 cups brown rice | Cooked. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chicken with salt and pepper. | |
| 2 | Heat large pan to high heat. Add oil. Cook chicken until brown on each side. | |
| 3 | Add turmeric, cayenne, mango, and lime juice. Simmer for 5-10 minutes. | Cook until chicken reaches an internal temperature of 165 degrees F. |
| 4 | Serve over rice and top with green onions. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes
