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
MANGO CHICKEN
This Mango Chicken recipe is a delicious baked chicken made with sweet and spicy chunky mango sauce.
Provided by lyuba
Categories dinner Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Dice one of the mangoes and onion. Peel the other mango and grate the meat on a fine grater.
- Preheat a medium sauce pot over medium heat and add some oil. Saute onion until softened and add garlic and diced mango.
- Cook for about a minute and add grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes.
- Cook over for 5-7 minutes over medium heat. Stir in cilantro and take it off the heat.
- Break down the whole chicken into 10 pieces - 4 quarters of breasts, 2 drums, 2 thighs, and 2 wings. Season each piece with salt and pepper.
- Preheat the oven to 375°.
- Preheat a large skillet or an oven-safe cooking pan over medium-high heat and add some oil.
- Sear chicken for a couple of minutes on both sides, until browned.
- Spread mango sauce all over the chicken, gently shake the pan to help spread it around, and transfer the pan into the oven.
- Bake for 40-45 minutes.
Nutrition Facts : Calories 599 kcal, Carbohydrate 18 g, Protein 47 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 184 mg, Sodium 290 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS
Steps:
- In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
- Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
- When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
- Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
- Yield: 4 servings
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Ease of preparation: easy
SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS
Steps:
- Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.
MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE
This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.
CHICKEN SAUTE WITH MANGO SAUCE
Make and share this Chicken Saute With Mango Sauce recipe from Food.com.
Provided by Cyn2938
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat.
- Trim visible fat from chicken breasts.
- Combine flour, salt and pepper in a bowl, dredge each chicken breast in the flour mixture and place into skillet.
- Cook until no longer pink in center, 4 to 5 minutes on each side. Transfer to a plate and cover to keep warm.
- Add jalapeno, garlic and ginger to the pan, stirring until softened (1 to 2 minutes).
- Add broth and stir for an additional minute.
- Mix orange juice, brown sugar and cornstarch in a small bowl; add to the pan and stir until thickened (about 4 minutes).
- Stir in mango and cook until heated through (about 1 minute).
- Remove from heat and stir in lime juice. Spoon sauce over chicken and season with cilantro.
Nutrition Facts : Calories 255.6, Fat 5.3, SaturatedFat 1, Cholesterol 68.4, Sodium 234.7, Carbohydrate 22.2, Fiber 1.2, Sugar 12.4, Protein 29.3
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- Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Using a meat mallet or the bottom of a skillet, pound breasts to even thickness (you don't want the meat flat, just even in thickness). Place the prepared chicken in a large sealable plastic bag and set aside.
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- Add the chicken to the marinade in the bag. Seal the bag and then knead with your hands to ensure the chicken is well coated. Refrigerate and marinate for at least 30 minutes and no longer than 6 hours. (Acid from lime begins to "cook" the chicken.)
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