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 PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
CHICKEN PARMIGIANA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
- Cook the linguine until al dente.
- Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
- Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
- Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
- Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
- Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
- Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.
MONGOLIAN CHICKEN
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
- Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g
MANGO CHICKEN
This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!
Provided by Sassy Sandra
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into three 4 inch pieces.
- Seed, core and cut peppers into 1-inch pieces.
- Slice onions into 1 1/2-inch lengths.
- Peel and pit mangoes and cut into 2/3-inch pieces.
- Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
- In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
- Transfer to plate.
- Add remaining oil to wok; stir-fry peppers for 2 minutes.
- Stir in ginger, cook for 30 seconds.
- Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
- Stir in onions and mango.
- Sprinkle with cashews (if using).
CHICKEN & MANGO STIR FRY
A great, low fat flavour combination
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
- Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
- Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.
Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.48 milligram of sodium
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
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
MANGO CHICKEN - RESTAURANT STYLE
I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. The ingredients are surprisingly simple, but create an interesting flavor - spicy and sweet. Not as healthy as some dishes, but still fun on occasion.
Provided by nisguy_300
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Wash the rice and cook with a couple pinches of salt.
- Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.
- Cut the broccoli into bite-size pieces and set aside on it's own.
- Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.
- Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.
- In another small bowl, mix the Tabasco, sugar, and ketchup.
- 3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.
- Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
- Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.
- Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.
Nutrition Facts : Calories 1247.3, Fat 39.7, SaturatedFat 7, Cholesterol 72.6, Sodium 1161.7, Carbohydrate 185.8, Fiber 8, Sugar 60.7, Protein 39.4
EASY MANGO CHICKEN
The sauce of this easy n tasty chicken is great over rice. If you add some steamed broccoli, your dinner is ready!
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts to 1/4" thick.
- Saute green pepper and shallots in butter.
- Add chicken.
- Saute till done.
- Remove chicken from skillet.
- Add bouillon, mango chutney, orange juice, water and ginger.
- Stir.
- Simmer for 5-10 minutes until sauce thickens.
- Return chicken to skillet with cubed mango.
- Heat through.
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.
MACADAMIA-MANGO CHICKEN
Make and share this Macadamia-Mango Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h12m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
- Chill for 8 hours.
- To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
- Chill for at least 2 hours.
- To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
- Add in the chicken; seal and shake gently to coat.
- Chill for 1 hour, turning once.
- Take chicken out of marinade and throw away the marinade.
- Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
- Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
- Serve with Mango Salsa.
Nutrition Facts : Calories 398.3, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 1720, Carbohydrate 49.6, Fiber 5.4, Sugar 42.7, Protein 31
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
More about "chickenparagonmangochicken recipes"
EASY MANGO CHICKEN STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST BAKED MANGO CHICKEN RECIPES | YUMMLY
From yummly.com
12 MANGO CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
65 EASY CHICKEN DINNERS - FOOD NETWORK
From foodnetwork.com
Author By
HOW TO FEED MEAT CHICKENS - THE HAPPY CHICKEN COOP
From thehappychickencoop.com
32 FOODS CHICKENS CAN EAT AND 20 THEY CAN'T - SURVIVAL SULLIVAN
From survivalsullivan.com
10 BEST MANGO CHILI CHICKEN RECIPES | YUMMLY
From yummly.com
MANGO CHICKEN CURRY RECIPE - THE SPICE HOUSE
From thespicehouse.com
INDIAN CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
MANGO CHICKEN {HEALTHY & DELICIOUS!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
CHKN NOT CHICKEN | PLANT-BASED PROTEIN AND MEAT ALTERNATIVE
From chknnotchicken.com
CHICKEN PARMIGIANA | RECIPETIN EATS
From recipetineats.com
MANGO: NUTRITION, HEALTH BENEFITS, AND HOW TO EAT IT
From healthline.com
MANGO CHICKEN CURRY | CANADIAN LIVING
From canadianliving.com
THAI MANGO CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
MANGO CHICKEN STIR FRY - UNBOUND WELLNESS
From unboundwellness.com
THE ULTIMATE GUIDE TO MAKING YOUR OWN CHICKEN FEED
From thehappychickencoop.com
MANGO CHICKEN STIR-FRY RECIPE WITH BELL PEPPER - THE SPRUCE EATS
From thespruceeats.com
29 THINGS CHICKEN LIKE TO EAT MOST (DIET, CARE & FEEDING TIPS)
From atshq.org
BEST MANGO CHILE CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHINESE CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
MANGO CHICKEN CURRY RECIPE | REAL SIMPLE
From realsimple.com
THAI MANGO CHICKEN STIR FRY RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
MANGO RECIPES | ALLRECIPES
From allrecipes.com
THE COMPLETE GUIDE TO CHICKEN FEED - THE HAPPY CHICKEN COOP
From thehappychickencoop.com
MANGO CHICKEN RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
THE NATURAL MARKETPLACE
From thenaturalmarketplace.com
FOOD AND SUPPLIES DEPARTMENT,GOVERMENT OF WEST BENGAL
From food.wb.gov.in
WHAT CAN CHICKENS EAT? 100 FAVORITE CHICKEN FOODS ON …
From backyardchickenproject.com
MANGO CHICKEN CURRY (30 MINUTE RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
MANGO CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
HOMEPAGE | FOODLAND
From foodland.ca
THE ULTIMATE LIST OF WHAT CHICKENS CAN AND CANNOT EAT
From heritageacresmarket.com
You'll also love