1 C. Rehydrated Mango, diced (This will likely have to sit a few hours, so start this first!) You CAN use the mango still dried, and it will soften a little bit while it cooks, but will still be pretty chewy. If you do this, add an extra ½ C. liquid with your rice in the skillet.

1 tsp. Curry Powder
½ tsp. Salt
¼ tsp. Black Pepper
2-3 C. Canned Chicken
1 C. Chicken Broth (or 1 C. Water + 1 Bouillon Cube)
½ C. Water
½ C. White Wine (or use additional water / broth)
1 C. Long Grain White Rice
1 tsp. Brown Sugar (make your own brown sugar with white sugar and molasses)
1 tsp. dried Parsley (Use 2 tsp. fresh, if you happen to have some in your garden plot)

Combine curry powder, ¼ tsp. salt and pepper and rub gently into the chicken gently to coat it well. In large skillet, combine chicken broth, water and wine with rice. Stir in brown sugar, parsley and ¼ tsp. salt. Stir in mango. Scatter your chicken over the top of the rice. Bring to a boil, then cover and reduce heat to low and simmer for 20-25 minutes. Remove from heat. If liquid is not all absorbed let stand, covered, an additional 5 minutes for remaining juices to be taken up by the rice.