MANGO SEASONED CHICKEN
A quick delectable recipe with a wonderful spice blend. In the summer use fresh peaches, they are wonderful!! from "heart Healthy Cooking" by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small dish stir together spices.
- Sprinkle both sides of chicken breasts with spice mixture.
- Heat margarine in a large nonstick frypan over medium high heat.
- Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
- Add mango and green onions.
- Cook, stirring, just until heated through, about 1 minute.
- Remove from heat.
- Sprinkle with salt, coriander and squeeze lime over.
- Serve immediately.
Nutrition Facts : Calories 209.2, Fat 5.4, SaturatedFat 1.2, Cholesterol 75.5, Sodium 162.3, Carbohydrate 14.4, Fiber 1.9, Sugar 11.8, Protein 26.1
MANGO SPICED CHICKEN
A blend of Caribbean flavors infuses this chicken dish from with a tropical tang, and the mango sauce is a cool complement to the paprika-laced coating.-Milafaye Bryning, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the honey, lemon juice and zest until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped., Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture.
Nutrition Facts : Calories 485 calories, Fat 12g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 541mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein.
MANGO CHICKEN
Mango chicken is marinated in a fresh mango, lime, ginger, garlic sauce delivers bold sweet-spicy flavors and moist succulent chicken. Grill it, roast it or cook it on the stove top (oven finish). All instructions are included.
Provided by Toni Dash
Categories Main Course
Number Of Ingredients 10
Steps:
- Combine the marinade ingredients in a blender: mango, lime juice, oil, soy sauce, brown sugar, garlic, ginger, crushed red pepper flakes, and cilantro. Blend until smooth. Should yield about 1 ¼ cups.
- Reserve ¼ cup of the marinade for later.
- Place the chicken thighs in a gallon plastic bag or container. Pour in the remaining marinade (1 cup) and coat the chicken. Seal and marinate in the refrigerator for 4 hours minimum and up to 12 hours.
- Preheat oven to 400 degrees F.
- Heat grill pan or cast iron skillet on medium high heat on the stove top. Spray the grill pan lightly with non-stick cooking spray.
- Remove the chicken from the marinade (and discard the mariade from the container). Place chicken skin side down. Sear for 5 minutes.
- Flip over with tongs and sear for 5 more minutes.
- Brush the remaining 1/4 cup of marinade onto the top to the chicken.
- Place the pan in the oven and cook for 10-15 minutes until the internal temperature reaches 165 degrees.
- Allow to rest 5 minutes before serving.
- Preheat gas grill to high. When the grill is hot brush it well and run a paper towel quartered with some vegetable oil on it over the grates to oil them. NOTE: I use the grill brush to push the paper towel over the grates.
- Place chicken thighs, skin side down on heated grill for two minutes to sear them. Turn off half of the grill and move thighs to this side, skin side up, for indirect cooking.
- Close the grill and cook until the internal temperature of the chicken thighs reaches 165 degrees. Baste with the 1/4 cup marinade (top of the thighs only) during grilling. The thighs do not need to be flipped during cooking. Estimated grilling times: For smaller chicken thighs approximately 25-30 minutes, larger thighs can take 45-50 minutes. Juices should run clear and there should be no pink but the flesh will be moist and juicy.
- Remove the chicken thighs and allow them to rest 10 minutes before serving.
- Preheat the oven to 350 degrees. Place a cooking rack in a baking sheet and spray with non-stick spray. Quick clean up tip: Line the baking sheet with foil and discard when done cooking.
- Place on the prepared rack skin side down. Bake in the oven for 30 minutes.Turn the chicken thighs over, baste with the remaining 1/4 cup of marinade and bake another 30 minutes until the internal temperature reaches 165 degrees F on an instant read thermometer.Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 498 kcal, Carbohydrate 16 g, Protein 29 g, Fat 36 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 167 mg, Sodium 641 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 19 g, ServingSize 1 serving
CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
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
MANGO CHICKEN WITH GREENS
Chicken simmered in a spicy mango sauce. This tasty and versatile sauce is great on fried chicken or steak. It also goes well with grilled dishes.
Provided by Maralin
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Place the cumin, curry powder, white and balsamic vinegar, olive oil, 1/4 cup brown sugar, salt, and black pepper into a resealable plastic bag, and smush the bag several times with your fingers to combine and mix all ingredients. Place the chicken drumsticks into the bag, and knead the bag again with your fingers to coat the chicken in seasonings.
- Heat butter in a large skillet over medium heat, and place the seasoned chicken pieces into the hot butter. Brown the chicken well on both sides, about 10 to 12 minutes.
- Place half the mango slices, Dijon mustard, garlic, red pepper flakes, and 1 sliced onion into a blender, and blend until smooth, about 1 minute. Pour the mango mixture into the skillet over the chicken. Stir in 2nd sliced onion, white sugar, 1/4 cup of brown sugar, mustard greens, and raisins; stir mixture to dissolve sugar. Bring the mixture to a boil, reduce heat to a simmer, and cook until the chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. Stir often while cooking.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 59.4 g, Cholesterol 79.2 mg, Fat 17.6 g, Fiber 4.9 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 226.6 mg, Sugar 48.9 g
CREAMY MANGO CHICKEN
Quick, easy and delicious - perfect for a last minute dinner party!
Provided by blonds81
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat over to 180
- Season the chicken with salt and pepper
- Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
- Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
- Bake in the oven for 35 mins - until the chicken is cooked through
- Serve with wild rice and green beans
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- Move the onion and garlic to the side of the pan and add in the chicken and let brown. Stir cubes around and let brown on the other side as well.
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