SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA
Steps:
- Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
- Rinse and pat dry chicken breast; set aside.
- In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
- For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
- Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
- INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
- Serve chicken hot with salsa.
- Combine all ingredients. Store in air-tight container in cool dry place or freezer.
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.
PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
GRILLED CHICKEN WITH PEACH MANGO SALSA
A sweet and juicy Peach Mango Salsa with chopped cilantro, lime juice, and red onions spooned on top of a succulent, grilled chicken breast - dinner can't get more summery than that!
Provided by Marie
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Prepare the salsa. Combine all the ingredients in a medium bowl and toss gently. Set aside.
- Heat a grill pan (I use one similar to this one) over high heat. Season the chicken with salt and pepper. When hot, spray lightly with olive oil and brown chicken, about 3 minutes on each side.
- Reduce heat to medium and cook for an additional 2-4 minutes per side, or until chicken is cooked through (but still moist and juicy!). Transfer chicken on a cutting board, and using a fork to hold the chicken, slice it. Place cut chicken breasts on plates and top with salsa. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 12 g, Protein 30 g, Fat 3 g, Cholesterol 89 mg, Sodium 165 mg, Fiber 1 g, Sugar 9 g
ISLAND CHICKEN WITH PEACH MANGO SALSA
Categories Chicken
Number Of Ingredients 16
Steps:
- marinate Chicken in mojo for atleast 1 hour (preferably all day) rub island spice, and cumin onto chicken with a little salt/pepper to taste. grill. While it's grilling combine salsa ingredients. Serve Chicken over rice with a spoonful of the salsa on top. Salsa + tortilla chips make a good additional side
PEACH-MANGO SALSA
Delicious peach-mango salsa!
Provided by Bethany Greer
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g
ISLAND CHICKEN WITH FRUIT SALSA
A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!
Provided by Terry Coonan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
- Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g
ISLAND CHICKEN WITH PINEAPPLE SALSA
Make and share this Island Chicken with Pineapple Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
- Place the pineapple juice in a shallow nonmetal dish.
- Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
- Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
- Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
- Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
- Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
- Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
- Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
- Pour over the chicken.
- Top with the salsa.
- To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
- Pack the salsa in a separate freezer-quality plastic container.
- To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.
FRESH PEACH MANGO SALSA
This colorful, freshly-made salsa tastes wonderful on fish tacos. The garlic and veggies nicely complement the peach and mango flavors.-Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts :
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