cuban sweet and spicy mango chicken
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Saute
Ingredients For cuban sweet and spicy mango chicken
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3 Tbspolive oil
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3 Tbspunsalted butter
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2 cupschopped onion
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1 smred bell pepper or green bell pepper, halved and then cut into thin strips
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4 clovegarlic, minced
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8skinless chicken thighs, cut into bite-size pieces
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1/4 cuplight brown sugar
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2 cupsfresh mango chunks
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1 tspwhite vinegar
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1 tspground ginger
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1 tspground cumin
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1/4 tspred pepper flakes
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1/4 cupfresh cilantro, chopped
- TO SERVE
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4 servingscooked white rice
How To Make cuban sweet and spicy mango chicken
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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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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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3Serve over cooked white rice, and serve immediately while still hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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