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Savory asian-style chicken, sweet mango, cool cucumbers, and green onions top this tasty and satifisying bowl. The base is a delicious coconut rice made with plenty of lime and fresh herbs. So good!
Why Rice Bowls Deserve a Spot in Your Weekly Rotation
Oh, how I love a rice bowl!
There’s something so appealing about a gorgeous, colorful collage of tasty toppings on a base of fragrant rice. If I’m in a restaurant and there’s a rice bowl on the menu, you can bet money that’ll be my order.
Of course, I also like making rice bowls at home.
Rice is a staple in our house. I make a big pot most every week, generally to use as a side dish, like my Lemon Herb Rice Pilaf.
I often make extra rice to use in lunchtime bowls during the week. It’s a great way to use up leftovers. Reheat the rice, top it with leftover chicken, fish, or beef you’ve got in the fridge, and add a few veggies, maybe a little soy sauce. Boom! Lunch is served!
Recently, I stumbled across a coconut lime rice recipe from Reluctant Entertainer that sounded just amazing. After making it myself, I can tell you it IS! Click here to check out the original recipe.
That yummy coconut rice seemed like it would be a terrific base for a rice bowl. So, I started playing with a few ingredients and came up with this Mango, Chicken Coconut Rice Bowl.
My husband absolutely loved it, and so did I. This will be one of those dishes I make again and again. As long as you like the taste of coconut, I bet you’ll feel the same.
What You Need to Make a Mango Chicken Coconut Rice Bowl
- Jasmine Rice – you can sub other varieties if necessary, but jasmine rice has a delicate texture and slightly sweet flavor that make it perfect for this recipe
- Coconut Oil – I don’t recommend substituting other oils for this
Coconut Water vs. Coconut Cream vs. Coconut Milk — What’s the Difference?
- Coconut water – this is NOT the same as coconut milk! You can probably find it in the beverage aisle of your local supermarket
- Coconut cream – again, not the same as coconut milk! As the name implies, it is very thick and creamy. Sometimes, you can find coconut cream at the top of a can of coconut milk, but it might not be enough for this recipe. You won’t need a whole can of coconut cream for this recipe, but you can freeze the extra for later use.
- Fresh limes – you’ll use the zest and the juice
- Fresh cilantro
- Fresh mint
- Boneless chicken thighs – you could sub chicken breasts, but I do think that juicy, meaty chicken thighs have more flavor. Salmon would be another good option here.
- Coconut aminos – this will serve as a quick marinade for the chicken. You could also sub teriyaki sauce
Choosing the Right Mango
- Mango – Use one that’s not rock hard but also not too soft. If you gently squeeze the mango and the skin indents a bit, that’s just right.
- English cucumber – If you decide to sub a different variety of cucumber, you may want to peel them.
- Scallions – finely chopped red onion would work here too. Pickled red onion could also be lovely.
- Other options – One of the great things about bowls is their versatility. In addition to the above, you could also top your bowl with red or yellow bell peppers, shredded carrots, bean sprouts, or sauteed bok choy. Don’t be afraid to experiment!
How to Make Coconut Lime Rice from Scratch
There are two parts to this recipe – the coconut rice and the toppings. Let’s talk about the rice first.
First step is to thoroughly rinse the rice in a mesh sieve with cool water. That will help remove some of the starchiness and keep the rice from getting gummy when it cooks.
Next, you’ll melt the coconut oil, coating the bottom of the pan with the oil. This helps keep the rice from sticking to the pan. You’ll boil the rice in the coconut water with a little salt for a few minutes, stirring as you do. Then, you’ll take the pan off the burner, cover it with a lid, and let it sit for several minutes.
Once the rice is cooked and all the liquid is absorbed, you’ll fluff it with a fork, gently mixing in lime zest, herbs, and the coconut oil. Then, you’ll put the lid back on the pot and let the rice sit for a few more minutes. When you’re ready to serve, squeeze some fresh lime juice over the top.
How to Prep the Chicken and Toppings
The only topping that requires cooking is the chicken. You’ll marinate it in the coconut aminos for about twenty to thirty minutes.
You can broil the chicken thighs in the oven for about four to five minutes on each side. Another option is to cook them in a pan on the stove in just a little sesame or vegetable oil, also about four to five minutes on each side. Use a meat thermometer to make sure the interior temperature is at least 165 degrees.
As far as the other toppings, it’s really just a matter of peeling and slicing.
Use a vegetable peeler or sharp paring knife to peel the skin from the mango. Then slice the flesh from the seed (mango seeds are shaped like an elongated disk and huge!) and dice it. Slice the cucumbers and scallions crosswise.
How to Assemble Your Mango Chicken Coconut Rice Bowl
Place all the toppings on the coconut rice and squeeze a little more lime on top. If you remember to save a little cilantro or mint for garnish (I forgot this time), sprinkle a bit on top.
That’s all there is to it!
Mango, chicken coconut rice bowls are the new favorite at my house. Try it yourself soon. I think you’ll agree!
Print
Mango Chicken Coconut Rice Bowl
- Yield: 4 servings 1x
Ingredients
- 4 large chicken thighs
- 1/3 cup coconut aminos
- 1½ cup jasmine rice
- 2 coconut oil
- 1¾ cup coconut water
- 1tsp kosher salt
- 5 small limes, zested and cut into wedges
- 3Tbs coconut cream
- ⅓ cup chopped fresh cilantro (save a little for garnish)
- 2 T chopped fresh mint
- 1 large, ripe mango – peeled and diced
- 1 English cucumber – sliced
- 4 scallions – sliced
Instructions
- Place the chicken thigh and coconut aminos in a small bowl or plastic zipper bag. Marinate for 20 to 30 minutes.
- Place the rice in a fine mesh sieve. Rinse with cool running water 2 or 3 times, until the water runs fairly clear.
- Place the coconut oil in a medium-sized pot and melt over medium-high heat. Swirl melted oil around the bottom of the pot. Add the rinsed rice, coconut water, and salt to the pot.
- Raise the heat to high and bring the rice to a boil. Lower the heat to medium and boil for another 3 minutes, stirring often. Remove the pot completely from the burner and place a tight-fitting lid on top. Allow the pot to sit 10 minutes.
- While the rice is resting, remove the chicken from the marinade and cook. You can either broil it in the oven, about 5 minutes on each side, or cook in a pan on the stovetop in a little oil, also for about 5 minutes on each side. Use a meat thermometer to make sure the interior temperature of the chicken is at least 165 degrees. Chop or slice the cooked chicken and set aside.
- Remove the lid from the rice. Fluff the rice gently with a fork, while also mixing in the coconut cream, lime zest, cilantro, and mint. Over the pot again and let it sit for an additional 5 to 8 minutes.
- Place one quarter of the rice into each of four bowls. Squeeze a wedge or two of lime juice over each bowl of rice. Top each bowl with some of the chicken, mango, cucumber, and green onion. Garnish an extra sprinkle of cilantro. Serve immediately.
