A one-dish mango salsa chicken and rice recipe that’s quick, easy, and ready in a snap, perfect for weeknights or busy weekends!
This recipe has been updated and may differ from what was originally published or broadcast.
Preheat a large cast-iron skillet over medium-high heat.
Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
Add the rice, 1 ½ cups water and 1 cup of mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through; 17 to 20 minutes.
Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.