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Curried Mango Chicken

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Ingredients
  

  • 4 cups FLAV-R-PAC® Fruit Favorites Mango Cubes
  • 2 tbsp Vegetable Oil
  • ½ tsp Kosher Salt
  • 6 Chicken Thighs boneless, skinless
  • ½ cup Yellow Onion peeled, diced
  • ½ tsp Red Curry Paste
  • 1 tsp Brown Sugar packed
  • 3 cups Chicken Stock
  • 14 oz Coconut Milk
  • 2 tsp Fish Sauce
  • ½ cup Basil chiffonade
  • 4 cups White Rice cooked
  • 8 tbsp Pepita Seeds salted

Instructions
 

  • In a medium size rondeau, heat the oil over medium high heat.
  • Season chicken thighs with salt and cook in oil until fully cooked and has reached an internal temperature of 165° F. Remove cooked chicken from rondeau and set aside.
  • Add onions and cook for 5 minutes. Add FLAV-R-PAC® Fruit Favorites Mango Cubes, red curry paste, basil, brown sugar and sweat for another 3 minutes.
  • Add chicken stock and bring to a boil.
  • Add coconut milk and fish sauce and bring back to a boil.
  • Shred cooked chicken and add to sauce mixture. Simmer for 15 minutes.
  • To build; ½ cup rice with 4 oz chicken curry and 1 tbsp. pepita seeds.