Second Place: Warm chicken, rice and black bean salad with mango mojo dressing

  • Preparation Time15 mins
  • Cooking Time22 mins
  • Serves4
  • DifficultyEasy
30g butter
30g almonds, slivered
500ml chicken broth
185g jasmine rice
45g fresh coriander leaves
200g cups rotisserie chicken, cut into bite-sized pieces
50g sliced spring onions
50g tinned black beans
1/2 avocado, diced
1/2 sweet red pepper, seeded and diced

For the mango mojo dressing

1 tsp cumin seeds
3 cloves garlic
1 small hot red chilli, stemmed and seeded
1/2 tsp salt
125ml olive oil
1/2 mango, chopped
60ml fresh squeezed orange juice
2 tbsp lime juice
Diced red pepper, for garnish
Coriander sprigs, for garnish
1) In a large saucepan, melt the butter. Add the almonds and saute until golden. Add the rice and cook 1 minute more, then stir in the chicken stock. Cover the saucepan and leave to simmer for 20 minutes or until the rice is cooked.

2) While the rice is cooking, make the mango mojo dressing. Add the cumin seeds to a small heavy frying pan over a medium heat and toast until fragrant, about 2 minutes.

3) In a mini food processor combine the toasted cumin, garlic, chilli and salt and grind to a coarse paste. Add the olive oil, mango, orange juice and lime juice. Return the mixture to the frying pan and heat until warm.

4) When the rice is cooked, mix in the coriander, chicken, spring onions, beans, avocado and half the diced pepper. Stir to heat through.

5) Drizzle the chicken mixture with half the mango mojo dressing and toss. Spoon the chicken into a serving dish and garnish with the remaining red pepper and the coriander sprigs.

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