Tango Mango Chicken Recipes

MANGO CHICKEN

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

CHIPOTLE-MANGO BBQ CHICKEN

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 CHILE CHICKEN

Steps:

• Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
• Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
• Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
• Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

MANGO CHICKEN CURRY

Steps:

• In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

MANGO CHICKEN

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.

MANGO-TANGO CHICKEN

Steps:

• Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
• Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
• Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
• Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
• Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
• Serve over steamed white rice, and top with snipped fresh coriander leaves.

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

MANGO-LIME CHICKEN BREASTS

Steps:

• Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
• Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.