Chicken, Black Bean and Mango Rice Bowl
Seared chicken thighs over lime-scented rice with black beans, sweet mango and quick-pickled red onion. A fresh, high-protein bowl that comes together on the stovetop.
- Total
- 60 min
- Prep 20 · Cook 30 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Absorption rice
- Savory
- Mexican
- Stovetop
- Oven
Instructions
-
Thinly slice the red onion and put it in a mixing bowl. Squeeze over the juice of 1 lime, add 0.25 tsp salt and toss. Set aside to soften while you cook, at least 10 minutes.
~10 min
Acid and salt soften the onion's sharp bite through quick pickling, mellowing its raw pungency.
-
Rinse the rice under cold water until it runs clear. Put it in a saucepan with 400 ml water and 0.25 tsp salt. Bring to a boil, then cover and simmer on low for 15 minutes, until the water is absorbed and the grains are tender. Take off the heat and let it steam, covered, for 10 minutes.
~25 min
Rinsing removes surface starch so grains cook separate, and resting off heat lets steam finish them evenly.
Absorption rice Use the right water ratio and keep the lid on; peeking lets steam escape and can make the rice crunchy.
-
Pat the chicken thighs dry and season both sides with 0.25 tsp salt and the black pepper. Heat 1 tbsp olive oil in a large frying pan over medium-high. Lay the chicken in a single layer and cook for 6 minutes without moving, until deeply golden. Flip and cook 6 more minutes, until the chicken reaches 74°C in the thickest part. Move to a board to rest.
~6 min
A dry surface and a hot pan create deep Maillard browning, while resting lets juices redistribute so the meat stays moist.
Searing Pat the meat dry and leave it undisturbed until it releases easily; moving it too soon prevents a deep golden crust.
-
While step 3 rests
While the chicken rests, pour off excess fat from the pan, leaving about 1 tbsp. Add the black beans with 2 tbsp water and warm over medium heat for 3 minutes, scraping up the browned bits. Season with a pinch of salt.
~3 min
The water deglazes the pan, lifting browned bits into the beans for extra flavor.
Drain the black beans well before adding them, otherwise the extra liquid will water down the lime dressing at the bottom of the bowl.
-
While step 3 rests
Peel the mango and cut the flesh into 1.5 cm cubes. In a small bowl, whisk the juice of the second lime with the remaining 1 tbsp olive oil and a pinch of salt to make the dressing.
~5 min
-
Slice the rested chicken into 1.5 cm strips. Fluff the rice with a fork and divide it between three bowls. Top with the black beans, the sliced chicken and the mango. Spoon over the lime dressing and finish with the pickled red onion.
~5 min