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Mango Chipotle Chicken Rice Bowls Recipe

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★★★★★

4.6 from 109 reviews

This vibrant Mango Chipotle Chicken Rice Bowl combines tender, marinated chicken thighs baked to perfection with a smoky chipotle mango marinade. Served over fragrant coconut milk cilantro lime rice and topped with fresh mango salsa, creamy lime crema, sliced cucumbers, and avocado, this dish offers a delightful balance of sweet, spicy, and tangy flavors perfect for a flavorful, satisfying meal.

Ingredients

Scale

Chipotle Mango Marinade

  • ⅓ cup fresh mango, diced
  • 3 tablespoons chipotle peppers in adobo sauce (use 1 pepper for medium heat, or 2 for spicy)
  • 3 garlic cloves, finely minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 ¼ teaspoons salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper

Chicken

  • 1 ½ pounds boneless, skinless chicken thighs

Coconut Milk Cilantro Lime Rice

  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup basmati rice or long grain white rice
  • ½ teaspoon salt
  • 2 tablespoons fresh lime juice
  • ½ cup fresh cilantro, finely chopped

Mango Salsa

  • ⅔ cup fresh mango, diced
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, seeded and finely diced (optional)
  • 2 tablespoons fresh cilantro, finely chopped
  • A pinch of salt

Lime Crema (Optional)

  • ½ cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice
  • A pinch of salt

For Serving

  • 4 cocktail cucumbers, thinly sliced or 1 English cucumber
  • 2 avocados, peeled, pitted, and sliced
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Preheat Oven: Preheat your oven to 425°F and line a large baking sheet with foil or parchment paper to prepare for baking the chicken.
  2. Make Marinade: In a blender, combine diced mango, chipotle peppers in adobo sauce, minced garlic, olive oil, fresh lime juice, cumin, paprika, salt, dried oregano, and black pepper. Blend until smooth to create a flavorful chipotle mango marinade.
  3. Marinate Chicken: Place the boneless, skinless chicken thighs in a large bowl. Pour the chipotle mango marinade over the chicken and toss to coat all pieces evenly. Allow the chicken to marinate for 20 to 30 minutes to absorb the flavors.
  4. Arrange and Bake Chicken: Arrange the marinated chicken thighs evenly on the prepared baking sheet, ensuring each piece touches the pan. Discard any remaining marinade. Bake in the preheated oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the edges develop a slight char.
  5. Prepare Rice: Meanwhile, rinse the basmati rice under cold water until the water runs clear to remove excess starch. Shake the coconut milk can well, then pour it into a medium pot and bring to a boil over high heat. Add the rinsed rice and salt, stir well, then reduce heat to medium-low. Cover with a tight-fitting lid and simmer for 20 to 25 minutes until the rice is tender and coconut milk is absorbed. Remove from heat, let sit uncovered for 5 minutes, then fluff with a fork. Stir in fresh lime juice and chopped cilantro to finish the rice.
  6. Make Mango Salsa: In a small bowl, gently combine diced mango, finely diced red onion, seeded and diced jalapeño (if using), chopped cilantro, and a pinch of salt. Set aside to let flavors meld.
  7. Prepare Lime Crema (Optional): In another small bowl, whisk together sour cream or Mexican crema with fresh lime juice and a pinch of salt until smooth and creamy.
  8. Rest and Slice Chicken: Remove the baked chicken from the oven and let it rest for 5 minutes to redistribute juices. Slice into bite-sized pieces for serving.
  9. Assemble Bowls: Divide the cilantro lime coconut rice evenly among 4 bowls. Top each bowl with sliced chicken, thinly sliced cucumbers, avocado slices, and mango salsa.
  10. Garnish and Serve: Garnish bowls with fresh chopped cilantro, a drizzle of lime crema if using, and lime wedges on the side for extra zest. Serve immediately and enjoy!

Notes

  • For milder heat, use only 1 chipotle pepper in adobo sauce; increase to 2 for more spice.
  • If you prefer a tangier salsa, add a squeeze of lime juice to the mango salsa mixture.
  • Make sure to rinse the rice thoroughly to prevent it from becoming sticky.
  • You can substitute basmati rice with long grain white rice or jasmine rice as preferred.
  • Lime crema is optional but adds a nice creamy tang to balance the smoky spice.
  • Leftover grilled chicken is great for salads or wraps the next day.
  • For a dairy-free option, substitute the sour cream with a coconut yogurt or omit the lime crema altogether.

Keywords: Mango Chicken, Chipotle Chicken, Rice Bowls, Coconut Rice, Lime Cilantro Rice, Mango Salsa, Baked Chicken Thighs, Spicy Chicken Bowls

Find it online: https://busyrecipe.com/mango-chipotle-chicken-rice-bowls-recipe/