MANGO CHICKEN
This mango chicken is a combination of seared chicken breast, bell peppers and fresh mango, all tossed in a sweet and savory sauce. Chicken with mango is a unique dinner offering that is sure to get rave reviews!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over medium high heat.
- Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
- Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
- Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
- Add the garlic and ginger to the pan and cook for 1 minute.
- In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
- Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
- Cook for 1-2 minutes or until sauce has just thickened.
- Stir in the mango chunks and serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 20 g, Protein 26 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 680 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
SPICY MANGO CHICKEN WINGS RECIPE BY TASTY
Upgrade your next game day with this tangy, spicy chicken wings recipe. After coating the wings with flour and roasting them, cover them with a beautiful, bright orange blend of mango (or pineapple), habanero peppers, spices, lime juice, and honey before throwing them into the oven one more time to get them crispy and caramelized. The result is a hot, sweet flavor that'll make your wings stand out from the rest.
Provided by Hector Gomez
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425ºF (220ºC).
- In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
- Pat the chicken wings dry using a paper towel.
- Batter them in the flour mixture and place chicken wings on a wired baking sheet.
- Bake at 425ºF (220ºC) for 45 minutes, flipping halfway for even cooking.
- In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
- In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
- Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet.
- Bake at 450ºF (230ºC) for 8-10 minutes or until sauce has slightly caramelized.
- Enjoy!
Nutrition Facts : Calories 856 calories, Carbohydrate 100 grams, Fat 35 grams, Fiber 5 grams, Protein 40 grams, Sugar 67 grams
GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE
Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
- Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
- Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g
CUMIN CRUSTED CHICKEN WITH COTIJA AND MANGO-GARLIC SAUCE WITH GREEN ONION PESTO MASHED POTATOES
Steps:
- Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
- Preheat oven to 400 degrees F.
- Heat a large ovenproof saute pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
- Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
- Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
- Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl.
- Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.
- Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.
- Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste.
- Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.
- With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.
HOT MANGO GARLIC CHICKEN
Steps:
- Slice the chicken and lightly coat with flour, salt and pepper. Heat oil in a high-sided frying pan. Add onion, bell pepper, pepper flakes, ginger, garlic and cook until the onion and pepper are soft. Add the chicken and stir-fry until the chicken is about cooked. Add soy sauce, honey and mango and continue cooking until mango is hot. Serve over rice.
MOIST GARLIC CHICKEN
This is a quick and easy microwave recipe for chicken that keeps in lots of flavor and moisture. You can adjust the seasonings to whatever you want. Serve with the side dishes of your choice.
Provided by MINDERK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Pour the water into a microwave-safe casserole dish, and place in the microwave. Heat until boiling, about 2 minutes. Stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt.
- Pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. The chicken should be almost covered by the liquid, if not completely covered.
- Cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. If the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals.
Nutrition Facts : Calories 332 calories, Carbohydrate 1.5 g, Cholesterol 122.2 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 15.3 g, Sodium 1246.3 mg, Sugar 0.1 g
MOIST GARLIC CHICKEN
I created this version of oven-baked chicken by modifying a recipe to match my family's love of garlic with chicken. Just coat the chicken, pop it into the oven and forget it. The crispy coating really stays on. My family always enjoys this flavorful main dish.-Jan Walls, Dover, Delaware
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine butter, garlic, garlic powder and salt if desired. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until chicken juices run clear.
Nutrition Facts :
SPICY TEQUILA MANGO CHICKEN
I threw this together with random ingredients I had on hand and it was delicious! This recipe marinates, tenderizes, sauces, and cooks the chicken in minutes. This can be served alone or with a side like rice or maybe even plantains. Beware this has a kick.
Provided by ANGELADODSON
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
- When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
- Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
- Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut chicken breasts into large pieces and mix it all up.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 14.8 g, Cholesterol 73 mg, Fat 16.8 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 3 g, Sodium 432.9 mg, Sugar 11.2 g
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5/5 (5)Total Time 30 minsCategory Main CourseCalories 431 per serving
- Start by frying the chicken. Wash 1 pound (500 g) boneless chicken breast and pat them dry using a kitchen tissue. Cut it into small bite-size cubes. Add ¼ cup cornstarch, ¼ cup all-purpose flour, 1 tsp ginger garlic paste, ½ tsp salt, and ¼ tsp pepper powder in a medium-size mixing bowl and mix well.
- Heat vegetable oil for frying in a pan. Once the oil is. hot, drop the chicken pieces in the hot oil and fry until crisp and golden brown from outside.
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- Add olive oil to a pan over medium heat. Add onion to the pan and saute about 10 minutes, stirring occasionally.
- Move the onion and garlic to the side of the pan and add in the chicken and let brown. Stir cubes around and let brown on the other side as well.
- Add in the frozen spinach, mango, tomato paste, fire roasted tomatoes, smoked paprika, chili powder (optional).
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Ratings 8Category Chicken Dishes, MarinadeCuisine AmericanTotal Time 10 mins
- In your blender or food processor bowl, combine the diced mango, olive oil, lime juice, honey, sriracha, garlic, and salt. Blend until smooth.
- Place your chicken and marinade into a ziploc or zip-top plastic storage bag, then squeeze out excess air while sealing securely.
- Massage the marinade into your chicken by squishing the marinade throughout the bag, until the chicken is well coated.
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