Mango Mexican Chicken Recipe
From one of my best high school friend's daughter
Servings: 6 - 8 servings
Ingredients
Burrito Filling
- 2 tablespoons olive oil
- 8 chicken thighs boneless skinless, cubed into ½ inch pieces
- 1 packet taco seasoning
- 1 red onion sliced
- 1 red pepper diced
- 1 green pepper diced
- 1 orange pepper diced
- 1 yellow pepper diced
- 2 cans black beans drained
- 3 jars mango salsa
For serving
- 2 packages yellow rice prepared to package specifications
- 16 oz sour cream
- 8 oz shredded Mexican cheese blend
- 2 avocados diced
- 10 inch tortillas
- 1 bunch fresh cilantro chopped
- crushed tortilla chips
Instructions
- Dice chicken and toss, to coat, with taco seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken to the pan and cook for about 8 minutes or until the chicken begins to brown.
- Add onions and cook for about 5-6 minutes or until translucent.
- Then add peppers, salsa and black beans and stir to combine.
- Simmer, covered, for one hour. If possible, prepare the day before, refrigerate overnight and reheat right before serving.
- Prepare yellow rice to package directions.
- Serve as a burrito bowl or burrito with sour cream, cheese, cilantro, avocado, yellow rice and tortillas.