Coconut Chicken With A Tropical Mango Rum Sauce Food

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Coconut Chicken With a Tropical Mango Rum Sauce image

I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.

Provided by Rita1652

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup cornstarch
1/2 teaspoon grated nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2-2 lbs chicken breasts, cut into strips
1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice, and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1/2 teaspoon scotch bonnet pepper (optional)
3 egg whites
2 1/2 cups grated coconut
oil, to fry

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.

Nutrition Facts : Calories 952.6, Fat 51.2, SaturatedFat 35.4, Cholesterol 109, Sodium 322.7, Carbohydrate 78.1, Fiber 12.5, Sugar 49.8, Protein 43.7

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

Oven Fried Coconut Chicken with Mango Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

Steps:

For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

COCONUT CHICKEN WITH TROPICAL MANGO RUM SAUCE

Coconut Chicken With Tropical Mango Rum Sauce image

. 52

Categories Chicken Main Dish Mangoes Coconut Chicken breast

Time 46m

Yield 4

Number Of Ingredients 32

Ingredients

cornstarch
nutmeg
black pepper
salt
chicken breasts
rum
mangos
nutmeg
brown sugar, light
lime juice
ginger
cornstarch
scotch bonnet chile peppers
egg whites
coconut
vegetable oil
cornstarch
nutmeg
black pepper
salt
chicken breasts
rum
mangos
nutmeg
brown sugar, light
lime juice
ginger
cornstarch
scotch bonnet chile peppers
egg whites
coconut
vegetable oil

Steps:

Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss until coated and set aside. Place all Mango Rum Sauce ingredients in a blender or food processor and blend until smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm. Whisk egg whites until frothy. Toss in chicken pieces until 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 ½ inch and heat to medium high. Cook ½ the chicken at a time about 4 to 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.

Nutrition Facts :

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