Berbere Chipotle Chicken with Mango-Lime Jollof
A bold Mexican–African fusion main dish combining smoky chipotle-marinated chicken with vibrant mango-lime jollof-style rice. Spicy, bright, and deeply aromatic, this dish balances heat, citrus, and warm spices with fresh herbs and colorful garnishes.
🛒Ingredients
- 1800 g boneless chicken thighs
- 22 tbsp chipotle paste in adobo
- 31 tbsp berbere spice blend
- 42 tbsp olive oil
- 52 cloves garlic, minced
- 61 tsp ground cumin
- 71 tsp smoked paprika
- 8Salt to taste
- 91 cup long-grain rice
- 101 cup tomato purée
- 111 cup chicken stock
- 121/2 cup ripe mango, small dice
- 131/2 small red onion, finely chopped
- 141 fresh red chili, thinly sliced
- 151 lime (zest and wedges)
- 16Fresh cilantro, chopped
- 17Fresh mint leaves for garnish
👨🍳Instructions
Marinate the chicken with chipotle paste, berbere spice, olive oil, garlic, cumin, smoked paprika, and salt. Mix thoroughly and let rest.
💡Tip: Marinating for at least 30 minutes deepens the smoky heat.
Cook the rice by sautéing onion and chili, adding tomato purée, rice, and stock, then simmer until tender.
💡Tip: Stir gently to avoid breaking the grains.
Grill or pan-sear the marinated chicken until cooked through and lightly charred.
💡Tip: Rest the chicken for a few minutes before slicing.
Fold diced mango and lime zest into the cooked rice, fluffing gently.
💡Tip: Add mango off heat to keep it fresh and vibrant.
Slice the chicken and plate with the mango-lime rice. Garnish with herbs and serve with lime wedges.
📊Nutritional Information
Approximately 520 calories per serving
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