Total Time:
Servings:Ingredients
2 lbs chicken thighs, cut into ½ inch cubes
1 Tbsp salt
1 Tbsp pepper
1 Tbsp olive oil
1 cup red bell pepper, diced
2 ea habanero pepper, fine diced (or to taste)
1 cup onion, diced
½ cup honey beans
2 cups vegetable broth
¼ cup yellow curry paste (or to taste)
½ cup coconut milk
1 cup DOLE® Chef-Ready Cuts Mango Cubes
2 ½ cups jasmine rice, cooked
¼ cup parsley
Directions
- Heat a medium sauté pan over medium heat.
- Season chicken with salt and pepper and add oil. Cook chicken until browned.
- Remove chicken and reduce heat.
- Add both kinds of peppers, onions and beans and cook for 5 minutes.
- Add vegetable broth and curry, bring to a simmer for 5 minutes.
- Add coconut milk, chicken and mango and cook for 3 additional minutes.
- Serve over rice and garnish with parsley.
