Curried Chicken with Mango Rice

Ingredients

• 1 teaspoon curry powder, or to taste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 skinless, boneless chicken breast halves
• 1 cup chicken broth
• 1/2 cup water
• 1/2 cup white wine
• 1 cup long-grain white rice
• 1 tablespoon brown sugar
• 1 tablespoon dried parsley
• 1 cup diced mango

Directions

Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.

In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.

Let stand, covered, until all liquid is absorbed, about 5 minutes.