Monday, May 10, 2010

Rumbi Island Mango Chicken

I have never had this at Rumbi...I've probably only eaten there twice and got a salad each time.  This really is tasty, though!  I could not find coconut milk at the store to make the cocount jasmine rice, so I added 2 tsp. coconut extract, and it tasted great!  If you want a recipe for coconut rice, click here.  Gotta love a good crockpot meal!

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa (I got mine at Sam's Club)
Cumin to taste
Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices and salsa. Cover and cook chicken until tender (mine took about 3 1/2 hours on high).  Shred chicken on a plate and return to crock pot. Add corn and beans. More salsa can be added to taste.

Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.

*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
*Update...we ate this as a burrito on a tortilla the second time around, and it was great as well!

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