Spiced Rum Sugar Chicken With Mango Mojito Salsa Recipes

Steps:

• Place all Marinade ingredients in a pan and bring to a gentle simmer.
• Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
• Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
• When nearly read to cook the chicken, peel the Mango and cut the flesh into ½ inch dice. Add the scallions / spring onion.
• Grate the lime zest and add to the Mango, along with the chili pepper.
• Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
• Preheat grill.
• Remove chicken from the marinade, scraping any extra marinade off.
• Place remaining marinade in a pan and heat gently.
• Grill chicken breasts for 5-7 minutes each side, until cooked through.
• Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.

Steps:

• Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.

Steps:

• In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
• Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
• Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

Steps:

• For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.

Steps:

• Preheat oven to 350 degrees.
• To make salsa, heat oil in a skillet over medium high heat.
• Add green pepper and onions and saute about 4 minutes.
• Add minced ginger and red pepper flakes, saute another 1 minute.
• Now add mango and cook an additional 5 minutes.
• Now add rum and lime juice and simmer for one minute.
• Take off the heat and stir in mint. Set mango salsa off to the side.
• For the chicken breast preparation pat the breasts dry.
• Combine the flour, garlic powder, ginger, salt and pepper.
• Lightly pat the chicken into the flour mixture.
• Heat the oil over medium high heat in an oven proof skillet.
• Lightly brown the chicken for about three minutes on each side.
• Pour the mango salsa over the chicken.
• Put the uncovered skillet in a 350 degree oven for 10 minutes.