Mango Chicken with Cauliflower Coconut ‘Rice’ (Paleo, AIP)


Serves 4-5, cut in half to make less. Tastes great the next day!

Total prep time: ~40mins-1 hour (depends on how fast you chop)

Total cook time: ~45 mins

I think this recipe works great if you have a helper to prep.


Coconut cauliflower rice

  • 32 oz riced cauliflower
  • 5-6 tbs coconut canned (solid) coconut milk
  • Salt to taste
  • 3-4 tbs coconut oil

Mango chicken

  • 2-2.5 lbs boneless chicken thighs
  • 4 yellow mango (sometimes called honey mango) OR 4 cups of frozen mango, thawed
  • 1/2 cup water
  • 6 garlic cloves, minced
  • 1 red onion
  • 2 in ginger root, minced
  • Salt
  • Pepper
  • 1/2 cup of Thai basil
  • 4 tbs coconut or avocado oil

Recipe for coconut cauliflower rice

Prep: 2 minutes (with pre-riced cauliflower; 40 minutes if you have to rice your cauliflower) • Cook time: 30-40 minutes

  1. Start a large pan with medium heat. Once hot, add 1-2 tbs of coconut oil to cover the bottom.
  2. Add riced cauliflower to pan with oil and stir at least once per minute for 8-10 minutes until the cauliflower gets soft (could be longer depending on the size of your pot – this is a lot of cauliflower to make, so you might need to do it in batches). Keep an eye on it because the steam is cooking it, but you don’t want to burn the cauliflower on the bottom layer. Add 2 tsp of salt and stir.
  3. Add coconut milk and stir in. Let simmer until cauliflower is soft, about 3-4 minutes. Make sure to continue stirring.
  4. Do a quick taste test to see if you want to add more salt.
  5. Reduce heat to low and cover with a lid to keep warm while cooking the mango chicken.

Recipe for mango chicken

Prep: 25 minutes • Cook time: 15 minutes

  1. Prepare all ingredients before starting to cook: mince garlic and ginger, cut up red onion into long strips (not minced), and cut chicken into bite-sized pieces. Separate basil leaves. Remove peel and cute 2 mangos into long slices. Use the other 2 mangos to make mango juice: remove the peel and cut up the mangos. Place in a blender with the water and blend. You should have about 1.5-2 cups of juice. Add more water and continue blending if there’s not enough juice. It should be thick and opaque, kind of like a smoothie.
  2. Warm a large pan over medium heat and add coconut oil, let it melt and cover the pan. Add garlic, ginger, and red onion. Sir continuously and cook until the onion become soft and translucent. Remove the garlic, ginger, and onion from the pan and set aside in a bowl or plate.
  3. Add more coconut oil to the pan and add chopped chicken thighs. Cook the chicken fully. If water builds up in the pan, drain it. Add approximately 2 tsp of salt and 2 tsp pepper to the chicken.
  4. Once the chicken is cooked, slowly stir in mango juice a little bit at a time until the chicken is covered, but not soupy.
  5. Do a quick taste test – you may want to add more salt. Then, add the previously set-aside garlic, onion, and ginger. Also, time to add basil and the cut up mango. Mix well!
  6. Finally, time to serve! Fill your place with coconut cauliflower rice and the mango chicken. Top with fresh cilantro and red onion.

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