Chicken with Mango Salsa & Cilantro Rice

chicken mango salsa with cilantro rice recipe photo





Try our easy Chicken with Mango Salsa & Cilantro Rice. We love that it’s full of flavor, stratifies the taste buds and is just enough to make your belly content. This is a perfect go to meal when you are tired at the end of the week and want to stay in and wind down.


  • 2 Chicken breast
  • 2 Mangos
  • 1 Jar Newman’s Own Pineapple Salsa
  • 2TBL Chopped Cilantro
  • 2 Cups water
  • 1 ¼ Cups rice
  • 3 Tsp butter
  • ¼ Cup white wine
  • ¼ Cup Cilantro chopped
  • Pinch of salt – to taste

Mango Salsa Procedure:

Peel and remove the skin from the mangos. Slice the mango lengthwise and then crosswise to remove the meat from the seed. It should be cubed at this point. Pour the salsa into a bowl add 2 TBL cilantro and mango. Set aside.

Cilantro Rice Procedure:

In the 2qt sauce pan add the water and rice. With Redy-cook valve open turn on medium high heat and wait for whistle to blow. Close valve and turn heat off. Let it sit for 12-15 minutes. Resist the need to lift the lid and peek inside this adds cooking time to the rice.

In 10” skillet melt butter on medium heat add wine and reduce the liquid down about 3 minutes. Add rice and salt, mix well. Remove from heat and add the ¼ cup cilantro.

Chicken Procedure:

Heat 8”skillet on medium high heat for 3 minutes. Drop a tiny bit of water in the pan if it beads up and dances around your pan its ready. If it evaporates you need to heat it a bit longer and repeat the process.

Add your chicken, press it down in the pan. Cover with lid slightly ajar with Redy-cook valve closed. Cook chicken for 7 minutes then flip and cook an additional 5-6 minutes.

Chef’s Note: To make the perfect plate, place cilantro rice on bottom and then add the chicken and top with mango salsa.