Let’s have fun with this mango chicken recipe...
We are on an island somewhere enjoying the weather. Enjoying the nice warm sunshine, watching the waves wash in and out.....and making the best mango chicken!......
..."Chef - did you find the mangos yet?!!"...
OK! So I know we can’t do that....yet. But, we can still create it in our kitchen and after that....well, let’s see! ;)
250 ml of rice
1 large mango, peeled and sliced
900 g boneless chicken
1 medium onion, chopped
1 can of diced tomatoes
1 clove garlic minced
1 bunch kale, torn into large pieces
125 ml of white wine
230 g of mushrooms, sliced
25 ml of oil
1 tablespoon of finely chopped parsley
Wash all your vegetables before you chop them.
Cook rice to according to package directions.
Meanwhile for kale chips, toss kale in 10 ml oil with a pinch of salt, and place on baking sheet in oven heated to 180°C/356°F. Heat until edges are tinged brown and crispy - about 15 minutes.
While that’s in the oven, pour 15 ml oil into large saucepan over medium heat.
Wash the chicken well. Dry with paper towels. Cut into cubes
Add onion, garlic and chicken, and sautée until chicken is cooked thoroughly - about 5 to 6 minutes.
Then, add mushrooms, tomatoes, wine, parsley and mango.
Bring to a boil, turn down heat and simmer until mushrooms and mango soften and sauce is hot - about 5 to 8 minutes more.
Divide rice among 7-8 plates, top with chicken mango mixture, and pile kale chips on the side.
This recipe for mango chicken is great when you get your own island. Until then you can still make it in your kitchen!!