Using ready-to-go ingredients, this Mexican dish is easy to make, and delivers a nice balance of tropical sweetness and heat with mangoes in syrup and chipotles in adobo.
Serve with Ensalada de Nopal (Cactus Salad).
Preparation hint: Taste the marinade before adding chicken to adjust the balance of sweetness, smokiness, and heat.
Cuisine: Mexican
Prep Time: 5 Minutes
Cooking Time: 2 Minutes
Yield: 6 Servings
Source: EthnicGrocer
Ingredients:
2 cups Mangoes packed in syrup, coarsely chopped
3 Chipotle peppers in adobo sauce
1/2 cup Chicken stock
Seeded chile peppers (your choice), finely chopped to taste
3 Chicken breasts, halved
Sea salt to taste
Black pepper, freshly ground to taste
Directions:
1. Strain the mangoes from the syrup. Blend mangoes, chipotles, and stock, adding more chiles to taste.
2. Preheat oven to 350 F. Season chicken breasts with salt and pepper on both sides; place them in oven-proof casserole. Pour mango mixture on top and marinate in the refrigerator for at least 30 minutes.
3. Bake chicken in marinade for about 20 minutes or until done.
4. If sauce needs extra thickening, transfer to saucepan and reduce to desired thickness; adjust seasoning to taste.
5. Serve chicken and sauce over steamed rice.
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