Mango Chipotle Chicken
I had some Chipotle peppers in adobe sauce that would perfect for this recipe and also some frozen mangoes that I could make into a marinade for chicken. My plans was to serve this chicken with avocados, tomatoes and some cheese but that didn't work as I have no idea what happened to the avocado that I bought when I went to the store yesterday (I did find one that was perfect to serve right away - which in itself was amazing). So I served this chicken with salad on the side and french fries.
Chicken thighs or breast (I used 3 chicken thighs)**
1 cup mangoes (fresh or frozen)
1 chipotle pepper in 1 tsp adobe sauce
2 tsp avocado oil (you could use any oil)
1 tsp red wine vinegar
1 tbsp Avocado oil for cooking
Place mangoes, chipotle pepper and adobe sauce, avocado oil and red wine vinegar into blender. Blend until fairly smooth - mine did have some small chunks in it.
Flatten chicken so that each piece is about the same size - I use my meat tenderizer to do this.
Sprinkle small amount of salt over each chicken thigh or breast.
Cover chicken with 1/2 -3/4 of the marinade and let sit for at least an hour. Reserve the leftover marinade.
To make heat avocado oil in heavy skillet pan over high heat.
Place chicken into oil and cook on high for about two minutes on each side to sear the chicken.
Turn down heat to medium and continue to cook until chicken is done about 14-18 minutes.
Serve chicken with reserved marinade.
* If you don't want to reserve any of the marinade you could make at least 6 pieces of chicken with this.
I also think drumsticks would work great with this recipe.
Verdict: I thought this had just the perfect amount of sweetness and spice. Hubby didn't add any extra marinade to his chicken and liked it just he way it was. Next time I make this I think it would be perfect in tacos by shredding the chicken.
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