Mango Pilaf

Mango SooFoo® Pilaf with Curried Chicken

Submitted by Andrew Farrell 2011, culinary student at ICE
Winner of 2011 SooFoo® Recipe Challenge

Serves 6

Ingredients:
2 cups SooFoo® rice-blend
2 lbs. chicken, chunked
3 oz carrots, sm dice
3 oz red onion, sm dice
1 1⁄2 oz celery, sm dice
3 or 4 star anise
1 tbsp garam masala
2 oz mint, minced
3 cloves garlic, minced
3 tbsp yogurt
2 tbsp tomato paste
6 oz red wine
14 oz mango juice
24 oz water
ghee or clarified butter as needed
salt as needed
pepper as needed
candied mango
mango/mint confetti

Instructions:

For the SooFoo:
In a large, heavy bottom skillet, over med heat add clarified butter or ghee so that it coats the pan. Add uncooked SooFoo and saute for 2 minutes. Add the carrots, celery and half the onions for another 2 minutes. Transfer slightly browned SooFoo to a sauce pan of simmering mango juice, star anise and add a pinch of salt. Cook until all liquid is absorbed. When fully cooked remove the star anise and reserve SooFoo.

For the Chicken:
In a heavy sautoir, on medium heat add about an ounce of clarified butter or ghee. Add the remaining onions and saute until translucent. Add garlic and saute for about another 30 seconds. Add wine and reduce by 2/3rds. Reduce heat and add yogurt, tomato paste and garam masala. Let simmer on low heat until a thick paste has formed. Add the chicken pieces. Let cook on medium heat until most of the liquid is reduced and chicken is cooked.

For plating:
Plate the SooFoo slightly off center and top with a portion of the chicken. Garnish w/ juliennes of candied mango and mango/mint confetti