Caribbean Chicken With Mango Coconut Sauce Recipes

CARIBBEAN CHICKEN WITH MANGO COCONUT SAUCE

Steps:

• Preheat oven to 350°F. Mix flour, paprika, 1 tablespoon of the pumpkin pie spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture
• Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover
• Bake 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired

CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM

Steps:

• Mango cream:.
• Place the mango in a mini food processor and pulse till it is a pulp.
• Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
• For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
• In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
• Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
• Set this aside.
• Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
• Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
• Mix toasted bread crumbs in a third bowl with the coconut.
• Preheat a deep fryer with oil according to the directions of the fryer.
• Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
• Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
• Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
• After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
• I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
• Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.

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.

CARIBBEAN COCONUT CHICKEN

Steps:

• Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
• Dredge chicken breasts in remaining mixture.
• Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
• Stir in reserved onion mixture, cream of coconut and soy sauce.
• Cover and reduce heat; simmer 20 minutes or until chicken is done.
• I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.