Quick Mango Chicken Stew(ish) with Black Beans & Tomatoes

Is it technically a stew without stock or broth? Not really. So I’ll call it stew(ish) since some liquid is generated by the chicken and fruits. Whatever this dish is, it’s delicious and cooks up in a jiffy.

The idea for the dish came to me when a friend who works with the National Mango Board offered to send me mangos for a “fall preview.” Autumn and mango aren’t exactly synonymous, so it took a little noodling. To me, warm dishes signal the arrival of fall, so a stew came to mind. As we cooked, I threw in items that I had around the kitchen and voila! A meal that pleased the whole family.

Quick Mango Chicken Stew(ish) with Black Beans & Tomatoes

Serves 4

5 or 6 chicken breast tenderloins, cut into 1-inch pieces
1 mango, cut into 1-inch pieces
1 can black beans, rinsed
2 fresh tomatoes, peeled and diced or 1 small can diced, peeled tomatoes
1 small onion, diced
1 small garlic clove, diced
olive oil
salt
pepper
cinnamon (optional)

Heat oil on medium in a skillet, add chicken, cover and let cook. In a large pot, heat oil and add onion. Once onion is translucent, add tomatoes, salt, pepper, cinnamon (if desired), black beans and garlic. Cook until fragrant and add mango pieces to warm them. Add cooked chicken and combine all ingredients. Season to taste. Remove from heat and serve over rice.

This recipe is a perfect example of how to boost the nutrient rich quality of your dish, in this case by incorporating Vitamin A, Vitamin C and fiber rich mango. The beans add extra fiber, and for the bean haters out there, this is an easy way to add some into your life.

Disclosure: The National Mango Board sent me mangos, but I was under no obligation to write about them. Views about how much I love mangos are my own.

What’s your favorite mango recipe?