My little family's favorite mango recipe!

Need a new way to use up those ripe mangoes sitting in your fridge? Well, you are in luck, because I have an awesome way to use them! It's not exactly a quick and easy recipe, but the results are very much worth the time it takes to make it. Trust me. Hope you enjoy it as much as we do!

Chicken in Mango Sauce with Jasmine Rice
Serves 4

Ingredients
2 T. olive oil
1/4 c. honey
2 lemons, peeled, pith and seeds removed
6 cloves garlic
2 jalapeno peppers
4 chicken pieces (we prefer 4 boneless, skinless chicken breasts)
1 onion, chopped
1 bell pepper, chopped (any color)
2 mangoes, peeled and diced
2 t. grated orange peel or orange zest
2 t. paprika
1 1/2 t. salt
1/2 t. cinnamon
1/2 t. pepper
1/2 t. allspice
1 c. jasmine rice
1 can chicken broth or 16 oz. and 3/8 t. miso (my favorite substitute for buillion)

Directions
Put oil, honey, lemons, garlic and jalapeno peppers into food processor; process until thick and smooth. Place rice in an oiled 9x13 pyrex glass dish and pour chicken broth over rice. Lay chicken pieces on top of the rice. Toss on onion, bell pepper, and mango pieces. Pour oil/honey mixture over the top, then sprinkle with salt, pepper, paprika, cinnamon, and allspice. Sprinkle with orange zest.

Baked in 350〫oven for between 50 minutes and 1 hour & 10 minutes; test chicken for doneness.