Mango Habanero Chicken
This is a cuban recipe that is sweet and spicy and amazingly delicious!"This dinner was SO good! I only used 3 habaneros because I didn't want it to be over kill of hotness. This is my new favorite recipe!! " - stephaniecorrea
Yield: 4 Servings Ready in 1 hours
108 people trying soon
|4 - 6 Chicken Breast;|
|3 - 5 Habanero peppers; de-seeded and diced|
|1 cupsapple cider vinegar|
|3 Each Mangos; rough chopped|
|2 tablespoonWorcestershire sauce|
|2 tablespoonmustard; Dijon or dry|
|1/4 cupsbrown sugar|
|1 Juice from lime|
|1 smallOnion; chopped|
|Kosher salt; to taste.|
|3 clovesgarlic; chopped|
Mango Habanero Chicken Preparation
To make the sauce, start by heating up your oil in a large pan. Add the onion, garlic, and peppers and sautee for 3-5 minutes on medium heat until they are soft. Then add the mangos and stir for 5 more minutes. The mangos should release a lot of liquid and make a kind of soup.
After 5 minutes, you can add all your other ingredients.
Then let the sauce simmer on low for 15-20 minutes. It should reduce by about 1/4,
but keep a close eye on it so it doesnt burn or scorch! Stir it frequently.
Sear the chicken on high heat in a few Teaspoons of oil in saute pan until brown on both sides. Transfer chicken to a large baking dish, cover with sauce and stick the whole thing in the oven for about an hour (30 minutes covered and 30 minutes uncovered) at 325 degrees. Serve over rice.
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