Tropical Chicken With Mango Yogurt Dipping Sauce Recipes

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
• Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
• For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
• To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

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.

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

Steps:

• To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
• Pulse until smooth and refrigerate until needed.
• Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
• Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
• Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
• Serve with the dipping sauce.

Steps:

• Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
• Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.

Steps:

• Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

Steps:

• In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.