This quick and easy dinner gets a great flavor boost from the the sweet mangoes and ginger in the rice.  I season the chicken with a little chili powder and smoky paprika to add just a hint of heat to the dish.  I appreciate how easy it is to make and cooks all in one pan.   I like to use the golden mangos as I find them to be more fleshy and have a more intense flavor.  The beautiful colors in this dish are perfect on your summer table.

Serves 4-6

Ingredients:

for the chicken:

  • 6 bone-in, skin on, chicken thighs
  • 1 tablespoon canola oil
  • kosher salt and pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons Penzey’s chili 3000 seasoning, substitute favorite chili seasoning

for the rice:

  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoon butter
  • 1 1/2 cups basmati rice
  • 3 cups chicken stock
  • 1/4 cup dry white wine
  • 1 1/2  cups diced mango, plus 1 more sliced for serving
  • 1 1/2 cups shelled edamame
  • 1/4 chopped cilantro, plus leaves for garnish
  • 1 sliced avocado
  • juice of 1 lime

Directions:  Preheat oven to 375.  Pat chicken dry with paper towel and season generously with salt and pepper, chili and paprika.  In a large oven safe skillet, or high sided enamel skillet, heat oil over medium high heat.  Place the chicken thighs into the skillet, skin side down and cooking until they develop a golden crust on either side (about 5-6  minutes a side). Remove from the pan, set aside and cover loosely with foil to keep warm. Drain excess oil from skillet, reserving only about a tablespoon in the pan.  Reheat pan along with butter over low heat,  and add onion, ginger and garlic sautéing  until soft and translucent, for a couple of minutes. Raise heat to medium high adding rice and stirring frequently until rice is well coated and just beginning to turn golden.  Stir in diced mango,edamame and chopped cilantro and season with salt and pepper.  Raise heat to high and add wine and stock and bring the liquid to a low boil.  Add  the chicken thighs (skin side up) back into the pan, nestled into the rice mixture.  Loosely cover your skillet with aluminum foil, and carefully place your skillet in the center rack of the oven. Cook covered for about 25 minutes, then cook for an additional 10 minutes uncovered until liquid is absorbed and chicken is cooked through.  To serve, garnish with freshly sliced mango, avocado, squeezed lime and cilantro leaves and gently toss rice with a fork to fluff a bit.  Sprinkle with additional chili powder just before serving for additional heat. Enjoy!