cuban sweet and spicy mango chicken
Mango is abundant in Cuba and is used in many recipes, from beverages and deserts to side dishes and entrées. In this recipe, ripe mango is paired with select herbs and spices that are stirred into a quick chicken sauté, creating a delicious sweet and spicy dish to serve over cooked white rice. In this recipe, spicy doesn't mean "hot". Spicy actually refers to the abundance of flavors you get from the fresh herbs and seasonings, for which Cuban cuisine is so well known.
prep time
10 Min
cook time
25 Min
method
Saute
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cups - chopped onion
- 1 small red bell pepper or green bell pepper, halved and then cut into thin strips
- 4 cloves garlic, minced
- 8 - skinless chicken thighs, cut into bite-size pieces
- 1/4 cup - light brown sugar
- 2 cups - fresh mango chunks
- 1 teaspoon white vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 cup - fresh cilantro, chopped
- TO SERVE
- 4 servings - cooked white rice
How To Make cuban sweet and spicy mango chicken
-
Step 1Heat the oil and butter over medium heat in a large skillet. Sauté the onion and pepper strips for 2 minutes or until softened. Add the garlic and chicken, and continue sautéing for about 10 minutes, stirring constantly, until the chicken is lightly browned.
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Step 2Add the brown sugar, mango, vinegar, ginger, cumin, and red pepper flakes. Cover and simmer for 10 to 12 minutes over medium-low heat, or until chicken is thoroughly cooked and mango is fork-tender. Toss in the cilantro during the last two minutes.
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Step 3Serve over cooked white rice, and serve immediately while still hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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