Mango Ginger Crispy Chicken Food

MANGO CHICKEN

Steps:

• Heat the oil in a large pan over medium high heat.
• Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
• Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
• Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
• Add the garlic and ginger to the pan and cook for 1 minute.
• In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
• Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
• Cook for 1-2 minutes or until sauce has just thickened.
• Stir in the mango chunks and serve.

CHICKEN WITH MANGO AND GINGER

Steps:

• Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
• Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Put the onions in a bowl with the vinegar and soak 10 minutes.
• Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
• Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
• Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
• Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

CHIPOTLE-MANGO BARBECUE CHICKEN WITH CILANTRO CHIMICHURRI

Steps:

• Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.
• Toss the chicken with half of the mango mixture in 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 mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting.
• Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes.
• Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving.
• Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.

BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO

Steps:

• Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
• Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
• Place chicken on plates. Top with warm mango mixture and serve.

CRISPY COCONUT CHICKEN WITH MANGO SALSA

Steps:

• Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
• Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
• Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
• Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
• Top each breast with mango salsa.