Tropical Mango Chicken Recipes

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

TYPICALLY TROPICAL MANGO CHICKEN

Steps:

• Soak the raisins in the rum for a minimum of 4 hours or overnight.
• Mix the coconut with the milk, set aside.
• In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.
• Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat.
• Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.
• Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.
• Bring to the boil and simmer for 15 minutes.
• Then add the soaked raisins and the mango cubes.
• Heat through, add the lime juice and taste to check if you want to add more.
• Serve with rice and fried slices of plantain.

MANGO-PINEAPPLE CHICKEN TACOS

Steps:

• In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Steps:

• Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
• Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
• Whisk egg whites till frothy. Toss in chicken pieces till coated.
• Place coconut in a bowl and dip each piece of chicken to coat with coconut.
• Set aside.
• Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
• Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
• Drain cooked chicken on paper towels.
• Place chicken on a serving platter serve with Mango Rum Sauce.

TROPICAL MANGO CHICKEN

Steps:

• Combine lime juice, ginger, pepper, salt, oil, and wine in large freezer bag. Shake.
• Add chicken breasts, shake to coat.
• Marinate 1-2 hours.
• Remove chicken from marinade, save marinade.
• Grill chicken, basting several times throughout. It should take about 5-7 minutes on each side over a med-high heat.
• Add mangoes during last 5 minutes, grilling lightly and stirring a little as you go.
• Serve over rice.
• If you like, heat leftover marinade until boiling and use as a sauce.