Coconut Mango Chicken with Black Beans

From Everyday with Rachael Ray



Ingredients:
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint

Directions:
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.

2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.

3. Divide the beans among 4 plates. Top with the chicken and remaining mint.

Comments:
Generally a quick and easy meal. I despise peeling mangoes though. There has to be an easier way... Nothing much else to say about this one. Adam ate it but seemed unimpressed. He doesn't like beans so perhaps that turned him off to it. Who knows. I'm keeping it in the files though.