CHICKEN WITH MANGO BARBEQUE SAUCE
Steps:
- Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
- Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
- Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.
Nutrition Facts : Calories 292 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 109 milligrams, Sodium 577 milligrams, Carbohydrate 16 grams, Fiber 1.5 grams, Protein 37 grams, Sugar 12 grams
CHICKEN-CHORIZO ALBONDIGAS (MEATBALLS) WITH MANGO BBQ SAUCE AND ASIAN SLAW
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 37
Steps:
- For the spicy mango BBQ sauce: Place the ketchup, mango, agave, soy sauce, shallots, Sriracha, vinegar, mustard and garlic in a saucepan and bring to a simmer over medium-low heat. Simmer 20 minutes, stirring occasionally. Remove from the heat and cool 5 minutes. Place all the ingredients in a blender and blend until smooth. Season to taste with salt.
- For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions.
- For the dressing: In a blender, combine the olive oil, honey, peanut butter, vinegar, ginger, soy sauce, sesame oil, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Pour the dressing over the slaw, then stir well and allow to sit while you make the meatballs.
- For the chicken and chorizo meatballs: Preheat the oven to 350 degrees F. Place a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once the oil is hot, add the onions, Anaheim chiles, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and allow to cook, stirring occasionally, 10 minutes. Add the garlic and cook, 2 minutes, then pour the mixture into a small bowl to cool slightly and set aside. Wipe the pan down with a paper towel and set aside to use again.
- Line a baking sheet with aluminum foil and set aside. To a food processor fitted with a steel blade, add the panko, parsley, thyme and onion-garlic mixture. Pulse about 5 times and pour into a mixing bowl. To the same bowl, add the ground chicken, chorizo, eggs, 3 tablespoons water, 3/4 teaspoon salt and 1/2 teaspoon pepper, and with clean hands, combine well.
- Place the wiped-down skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Using a small ice cream scoop, make 30 to 34 even-size meatballs. Place about 8 meatballs in the hot oil and brown them all over, about 1 minute per side, then transfer them to the lined baking sheet. Continue with the remaining meatballs in the same manner. Transfer the meatballs to the oven to finish cooking, 15 minutes.
- Spoon some BBQ sauce onto each of 4 plates, then divide the meatballs among them. Add the cilantro, peanuts and sesame seeds to the slaw and stir again, then divide among the 4 plates and serve immediately.
MANGO SLAW
There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue, or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What's a better combination? You also don't have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?
Provided by Millie Peartree
Categories salads and dressings, slaws, side dish
Time 5m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
- Refrigerate for at least 1 hour. Serve cold.
BARBECUE CHICKEN WITH MANGO SLAW
Make and share this Barbecue Chicken With Mango Slaw recipe from Food.com.
Provided by Sonya01
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pull the chicken meat into shreds.
- Combine the cabbages and shallots in a large bow.
- Add the mango, chicken, coriander.
- Drizzle the dressing over, toss to combine.
- Serve sprinkled with almonds.
- Note: You may prefer to use just one type of cabbage.
Nutrition Facts : Calories 104.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 35, Sodium 50.2, Carbohydrate 6.7, Fiber 1.4, Sugar 1.5, Protein 12.5
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