MIRACLE MANGO SALSA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
- Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
- Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)
CHICKEN PARAGON (MANGO CHICKEN)
Greek/Mediteranan style chicken with a unique creamy mango sauce. Prep time of 3 hours is a guess for minimal marinating time. Preferably I would marinate overnight.
Provided by Steve P.
Categories Chicken
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine orange juice and yogurt.
- Wash chicken and marinate in yogurt mixture.
- Prep time of 3 hours is a guess for minimal marinating time.
- Preferably I would marinate overnight.
- Grill chicken on BBQ until thoroughly cooked, braising often with remaining yogurt mixture.
- Chop mango, red& green peppers, and onion into small pieces, combine with minced garlic.
- When Chicken is done, combine mango mixture and remaining yogurt mixture and pour over chicken.
- Cook rice according to package directions.
- Serve rice with chicken.
- You can use some of the sauce on the rice too if desired.
Nutrition Facts : Calories 532.6, Fat 15.1, SaturatedFat 4.7, Cholesterol 97, Sodium 110.5, Carbohydrate 61.9, Fiber 3.3, Sugar 18.9, Protein 36.1
CHICKEN WITH MANGO AND ASPARAGUS
Make and share this Chicken with Mango and Asparagus recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the cubed chicken in a bowl.
- Add the egg white, cornstarch, vodka, and canola oil.
- Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
- Combine the white wine, soy sauce and chicken stock in a pitcher.
- Heat a large non stick skillet and spray it with cooking oil.
- Add the marinated chicken and cook over high heat until lightly browned.
- Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
- Slowly stir in the liquid and bring to a boil so that the sauce thickens.
- Lower the heat and stir in the mango.
- Cook until heated through.
- Good served over basmati rice.
MANGO CHICKEN WITH GREENS
Chicken simmered in a spicy mango sauce. This tasty and versatile sauce is great on fried chicken or steak. It also goes well with grilled dishes.
Provided by Maralin
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Place the cumin, curry powder, white and balsamic vinegar, olive oil, 1/4 cup brown sugar, salt, and black pepper into a resealable plastic bag, and smush the bag several times with your fingers to combine and mix all ingredients. Place the chicken drumsticks into the bag, and knead the bag again with your fingers to coat the chicken in seasonings.
- Heat butter in a large skillet over medium heat, and place the seasoned chicken pieces into the hot butter. Brown the chicken well on both sides, about 10 to 12 minutes.
- Place half the mango slices, Dijon mustard, garlic, red pepper flakes, and 1 sliced onion into a blender, and blend until smooth, about 1 minute. Pour the mango mixture into the skillet over the chicken. Stir in 2nd sliced onion, white sugar, 1/4 cup of brown sugar, mustard greens, and raisins; stir mixture to dissolve sugar. Bring the mixture to a boil, reduce heat to a simmer, and cook until the chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. Stir often while cooking.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 59.4 g, Cholesterol 79.2 mg, Fat 17.6 g, Fiber 4.9 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 226.6 mg, Sugar 48.9 g
THAI MANGO CHICKEN
Make and share this Thai Mango Chicken recipe from Food.com.
Provided by Sandyg61
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
- Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
- Add the sauce, chicken and red pepper slices to a wok.
- Stir well and bring to a boil.
- Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
- Finish the dish with a sprinkling of cashews and fresh coriander.
MANGO CHICKEN MEAL PREP BOWLS
These coconut-mango chicken meal prep bowls with basmati rice, corn salsa, and an easy mango marinade are a delicious way to prep your lunches for the week! Top with extra cilantro.
Provided by middle_angel21
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes.
- Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa.
- Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
- Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 74.3 g, Cholesterol 64.6 mg, Fat 19.7 g, Fiber 14.1 g, Protein 35.7 g, SaturatedFat 4.3 g, Sodium 1644.9 mg, Sugar 15.8 g
STIR-FRIED MANGO CHICKEN
I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!
Provided by Salt-n-Light
Categories Chicken Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
- Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
- Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
- Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
- Remove from heat and serve with rice.
Nutrition Facts : Calories 407 calories, Carbohydrate 58.7 g, Cholesterol 65.1 mg, Fat 6.9 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 1.5 g, Sodium 529 mg, Sugar 27.2 g
THAI MANGO CHICKEN
This comes from the Woman's Day, February 2009 issue. It is from the Eating Well/1-2-3 dinner section, so it's super easy - only 3 ingredients. The recipe calls for a red curry 10 minute simmer sauce from Thai Kitchen, but the program doesn't recognize it.
Provided by Julie F
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 1/2 cup mango and the simmer sauce in a food processor or blender and process until smooth.
- Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken and saute 5 minutes, or until browned.
- Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinhkled with cilantro if desired.
Nutrition Facts : Calories 273.1, Fat 17.4, SaturatedFat 5, Cholesterol 95.3, Sodium 87.3, Carbohydrate 8.8, Fiber 0.9, Sugar 7.7, Protein 19.9
ASIAN MANGO CHICKEN
This unique entree will brighten any table. Its vibrant colors draw you in while the lively blend of flavors will keep you coming back for more. -Jessica Feist, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the vinegar, garlic, honey and curry paste to the pan; cook and stir for 1-2 minutes to allow flavors to blend. Return chicken to the pan. , Combine the mango, onion, cucumber, red pepper and cayenne. Serve with chicken. Sprinkle with peanuts.
Nutrition Facts : Calories 342 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
HAITIAN MANGO CHICKEN
Make and share this Haitian Mango Chicken recipe from Food.com.
Provided by Ambervim
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts to 1/4 inch thick.
- Saute with green pepper in butter. Remove chicken from skillet. Add bouillon, pureed mango, orange juice, water, sherry and ginger.
- Stir and simmer 5-10 minutes until sauce thickens.
- Return chicken to skillet with cubed mango. Heat through.
- Serve with rice.
Nutrition Facts : Calories 743.9, Fat 20.4, SaturatedFat 7.8, Cholesterol 108.2, Sodium 385, Carbohydrate 97, Fiber 3.2, Sugar 17.2, Protein 38.1
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