Mambo Chicken With Mango Salsa Recipes

MAMBO CHICKEN

Steps:

• In a gallon size freezer type bag, combine chicken, garlic, ginger, soy sauce, lime juice & sesame oil. Marinate in refrigerator for 4 hours to overnight. While chicken is marinating, create Mango Salsa and refrigerate until ready to use. Grill or broil for 5 minutes each side or until cooked through. If baking, bake at 350*F for 30 minutes, flipping halfway through, or until done. When finished cooking, plate and top with a generous amount of Mango Salsa. Devour!

MANGO MAMBO

Steps:

• Put first 6 ingredients into blender and blend until reaching a uniform consistency. Pour into glass and garnish with orange slice and a cherry.

CHICKEN WITH MANGO SALSA

Steps:

• 1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash® Fiesta Lime Seasoning on both sides.
• 2. Bake chicken for 25 minutes or until chicken is cooked through.
• 3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash® Fiesta Lime and mix in a large bowl, cover and refrigerate.
• 4. Arrange chicken on serving plates topped with mango salsa.

MIRACLE MANGO SALSA CHICKEN

Steps:

• Preheat a large cast-iron skillet over medium-high heat.
• Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
• Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
• Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

MAMBO SAUCE

Steps:

• In a small saucepan, combine the ketchup, sugar, hot sauce, pineapple juice, vinegar, smoked paprika and soy sauce over medium heat; bring to a simmer. Cook, whisking constantly, until slightly thickened, 8 to 10 minutes. Refrigerate until cold, about 1 hour.

KICK'N CHICKEN WITH MANGO SALSA

Steps:

• 1. Preheat grill to medium heat, or between 350 to 450°F. 2. Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to ½-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken. 3. Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate. 4. Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.) 5. Top grilled chicken with mango salsa and serve immediately.

MAMBO CHICKEN

Steps:

• Rinse the chicken thoroughly under cold running water.
• Pat dry with a paper towel.
• In an oven-proof baking dish combine the remaining ingredients.
• Add the chicken and turn several times to mix the ingredients.
• Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
• Combine all the salsa ingredients in a bowl and mix thoroughly with a fork.
• Reserve.
• Preheat oven to 375 degrees F.
• Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
• To serve, spoon a generous serving of salsa onto plate and top with 2 thighs (or 1 breast).
• Enjoy!

CHICKEN WITH MANGO SALSA

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.