Blackened Chicken Mango Salsa Food

MIRACLE MANGO SALSA CHICKEN

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.

BLACKENED CHICKEN + MANGO SALSA

Steps:

• Preheat the oven to 375°F/190°C
• Dry chicken breasts with a paper towel and rub with olive oil all over, liberally sprinkle with Badass Blackened Seasoning and gently pat to make sure the seasoning properly adheres to the chicken. Place the breasts on a plate and allow them to sit for 5 minutes to allow the seasoning to bond to the chicken breasts.
• Meanwhile, heat the cast iron pan over a high flame, then toss in the butter...
• Add the Blackened Seasoned Chicken breast side down and allow it to brown for approximately 5 minutes. If the pan becomes too hot and smells like the chicken may be burning then reduce the heat as needed. You need high heat to properly blacken the chicken. (You'll see I'm cooking one at a time, to give them room to brown and not steam).
• Check to make sure the breasts are browned and flip to the other side to brown. If you are browning in stages, then move the browned breast to a plate and finish blackening the rest of your chicken.
• Return the chicken to the pan (if needed) and place into the preheated oven, bake for 35-45 minutes until you reach an internal temperature of 160°F/71°C. Depending on the size of the breasts adjust the cooking time accordingly. Remove from the oven and allow to rest for 5 minutes.
• You can debone the chicken if desired, plate and spoon Fresh Mango Salsa over the top and serve with a side of rice if desired.

BLACKENED CHICKEN

Steps:

• Let the chicken come to room temperature before using.
• Cover chicken with butter until well coated.
• Heat a cast iron skillet over high heat until very hot.
• Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
• Immediately place the chicken pieces skin side down in the skillet to sear.
• Pour about 1 teaspoon of the butter on top.
• Cook about 2+ minutes, until a crust forms on the underside.
• Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
• Cook until just cooked through.

BLACKENED COD WITH MANGO SALSA

Steps:

• Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
• Preheat oven to 400F degrees.
• To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
• Rub the blackening paste on one side of the fish.
• Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
• Remove pan from oven and place fish on top of steamed rice or whatever you're serving. Top fish with salsa, a lime wedge and extra cilantro.
• For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.

BLACKENED CHICKEN & MANGO SALSA

Steps:

• Dice mango, peppers, onion, and cilantro.
• Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary.
• Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning.
• Grill chicken on both sides until no longer pink.
• Serve with mango salsa.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

JERK CHICKEN THIGHS WITH MANGO SALSA

Steps:

• Preheat grill to medium heat.
• Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
• Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
• Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
• *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.

BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA

Steps:

• For the Salsa (yields about 3 cups):.
• Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
• In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
• Meanwhile, peel and dice kiwi and mango.
• Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
• Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
• For the Quesadillas:.
• Place blackening seasoning in a shallow dish.
• Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
• Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
• In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
• Stir in basil and honey and cook for 5 more minutes.
• Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
• Slice chicken into small pieces and mix with onions.
• To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
• Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
• When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
• Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.