Caribbean Herb-Stuffed Chicken with Green Mango Sauce and Thyme Black Bean Rice

Name: Caribbean Herb-Stuffed Chicken with Green Mango Sauce and Thyme Black Bean Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: about 1.6 lb boneless skinless chicken breasts; 4 cloves garlic; 1 cup loosely packed fresh cilantro; 1/2 cup loosely packed fresh parsley; 1/2 cup diced red sweet pepper; 1 1/4 cups diced yellow onion; about 9 oz green mango; 4 tbsp lime; 1 small mild fresh chile; 2 tsp leaves fresh thyme; 1 cup long-grain rice; 1 1/2 cups cooked black beans; 1 1/2 cups chicken broth; 2 tbsp coconut oil; 1 tbsp apple cider vinegar; 2 tsp brown sugar; 1 tsp ground cumin; 1/2 tsp ground allspice; 1 3/4 tsp salt; 3/4 tsp black pepper; 2 tbsp sliced scallion

Chicken breasts stuffed with fresh herbs, garlic, and sweet pepper, seared and finished in the oven, served with a vibrant green mango, lime, and mild chile sauce, alongside Caribbean-style thyme-scented black bean rice.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

4 approx. 720 g boneless skinless chicken breasts (abiertas en bolsillo for rellenar)
4 12 g garlic (2 cloves for the relleno and 2 for the arroz)
30 g fresh cilantro (chopped)
15 g fresh parsley (chopped)
80 g red sweet pepper (finely chopped)
180 g yellow onion (divided for sauce and arroz)
1 approx. 250 g green mango (pelado and diced)
2 60 ml lime (juice, divided)
1 15 g mild fresh chile (without semillas and chopped)
6 g fresh thyme (divided)
200 g long-grain rice (enjuagado)
240 g cooked black beans (escurridos)
360 ml chicken broth (for cocinar the arroz)
30 ml coconut oil (divided)
15 ml apple cider vinegar (for the sauce)
8 g brown sugar (for equilibrar the sauce)
2 g ground cumin (divided)
1 g ground allspice (for the chicken)
10 g salt (or to taste, divided)
2 g black pepper (divided)
20 g scallion (for terminar)

Nutrition facts

per serving

515 kcal

Calories

40 g

Protein

46 g

Carbs

18 g

Fat

6 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
Preheat the oven to 200 °C / 400 °F.
2
Make the stuffing by mixing in a bowl half of the minced garlic, the cilantro, parsley, red sweet pepper, 1 tablespoon lime juice, 1 tablespoon coconut oil, allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3
Cut a pocket into each chicken breast without slicing all the way through. Fill with the herb mixture and press closed. Season the outside with 1/2 teaspoon salt, 1/2 teaspoon cumin, and a little more black pepper.
4
Heat an oven-safe skillet over medium-high heat with 1 tablespoon coconut oil. Sear the chicken breasts for 2 to 3 minutes per side until lightly browned.
5
Transfer the skillet to the oven and cook the chicken for 12 to 15 minutes at 200 °C / 400 °F, or until the center reaches a safe internal temperature and the juices run clear. Remove and let rest for 5 minutes.
6
Meanwhile, make the sauce. In a small saucepan combine the green mango, half of the onion, the mild chile, apple cider vinegar, the remaining lime juice, brown sugar, 2 tablespoons water, a pinch of salt, and a pinch of black pepper. Cook over medium heat for 8 minutes, stirring, until the mango softens.
7
Blend or mash the sauce until thick but mostly smooth. Keep warm.
8
For the rice, heat a medium pot over medium heat with the remaining coconut oil. Sauté the remaining onion and remaining garlic for 2 minutes. Add the rice, black beans, remaining cumin, half of the thyme, 3/4 teaspoon salt, and mix well.
9
Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat, add the remaining thyme, and let rest covered for 5 minutes. Fluff with a fork.
10
Serve a portion of black bean rice on each plate. Place a stuffed chicken breast on top or alongside, spoon over the green mango sauce, and finish with fresh scallion.

Chef tips

If the mango is very tart, add 1 extra teaspoon of brown sugar. You can also tie the chicken breasts with kitchen twine to help keep the filling in place while cooking.

Substitutions

You can substitute green mango with firm green papaya or slightly underripe pineapple for a fruitier sauce. Fresh thyme can be replaced with 1 teaspoon dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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