Second Place: Warm Chicken, Rice And Black Bean Salad With Mango Mojo Dressing

Serves: 3

Shirley Senger

1 January 1970

Based on User reviews:

54

Spice

57

Sweetness

39

Sourness

44

mins

Prep time (avg)

3.9

Difficulty

Ingredients:

2 tbsps

Butter

1 cup

Almond (slivered)

2 cups

Chicken Broth

1 cup

Jasmine Rice

1 cup

Cilantro Leaves (fresh)

2 cups

Chicken (rotisserie, cut into bite-sized pieces)

1 cup

Scallions (sliced)

1 cup

Black Bean (canned, drained and rinsed)

1

Avocado (diced)

1

Red Bell Pepper (seeded and diced)

1 tsp

Cumin Seed

3 cloves

Garlic

1 small

Red Chile (hot, stemmed and seeded)

1 tsp

Salt

1 cup

Olive Oil

1

Mango (chopped)

1 cup

Fresh Squeezed Orange Juice

2 tbsps

Lime Juice

1

Red Pepper (diced, for garnish)

1

Cilantro (sprigs, for garnish)

Directions:

1

For the chicken: In large saucepan, melt the butter

2

Add the almonds and saute until golden

3

Add rice and cook 1 minute more

4

Stir in chicken stock and cover saucepan

5

Let simmer for 20 minutes or until rice is cooked

6

Mix in cilantro, chicken, scallions, beans, avocado and diced pepper

7

For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes)

8

In mini food processor combine the toasted cumin, garlic, chili, and salt

9

Grind to coarse paste

10

Add olive oil, mango, orange juice and lime juice

11

Return mixture to skillet and heat until warm

12

Drizzle chicken mixture with half the mango mojo dressing and toss

13

Spoon into serving dish and garnish with red pepper and cilantro sprigs