Savory Shredded Chicken with Spicy Mango-Peach Salsa and Coconut Rice

Start by seasoning 1 pound of boneless, skinless chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breasts to the skillet and sear them for 5 minutes on each side until golden brown.

Pour in 1 cup of chicken broth and bring it to a simmer. Cover the skillet and let the chicken cook for 15 minutes, or until fully cooked through.

Remove the chicken from the skillet and let it rest for 5 minutes before shredding it with two forks.

In a separate pot, combine 1 cup of jasmine rice, 1 cup of coconut milk, and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

Fluff the rice with a fork and set aside. For the salsa, dice 1 ripe mango and 1 ripe peach, and combine them in a bowl with 1/4 cup of finely chopped red onion, 1 tablespoon of lime juice, and 1/2 teaspoon of chili flakes.

Mix well and let it sit for 10 minutes to allow the flavors to meld. To serve, place a generous scoop of coconut rice on each plate, top with shredded chicken, and spoon the mango-peach salsa over the top.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.