Caribbean Coconut Chicken Pilaf

Instructions

1. 1

   Cut the boneless chicken breast into bite-sized pieces and season lightly with salt and pepper.

2. 2

   Heat 2 tablespoons of coconut oil in a large skillet or Dutch oven over medium-high heat.

3. 3

   Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set aside.

4. 4

   In the same pan, add the chopped onion and sauté for 2 minutes until translucent.

5. 5

   Add the sliced mushrooms and cook for another 2-3 minutes until softened.

6. 6

   Stir in the jasmine rice, allspice, and ground ginger, and cook for 1 minute to toast the rice and spices.

7. 7

   Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle boil.

8. 8

   Return the browned chicken to the pan, reduce heat to low, cover, and simmer for 15 minutes.

9. 9

   After 15 minutes, add the diced mango and stir gently. Cover and cook for another 5 minutes, or until the rice is tender and the liquid is absorbed.

10. 10

    Remove from heat and let the pilaf rest, covered, for 5 minutes.

11. 11

    Fluff the pilaf with a fork, sprinkle with chopped fresh parsley, and serve warm.