I served this dish with some fried rice – the recipe ain’t perfect yet so I’m not sharing – but you can also just have the chicken with the salsa or just plain white rice. Place in the refrigerator, covered, for at least 1 hour.ġ5) Pan-fry/grill the chicken till cooked through. I decided to add more onion for more crunch. I hope I’m making you all hungry enough to go cook this dish!Ĥ) Alternatively, pound the chicken breasts until they are of even thickness.ĥ) Grate a ginger, a little garlic and snip in a chilli padiħ) Add in the mangoes (I decided to mash the mangoes later on).ĩ) For the salsa, chop some tomato and mango.ġ4) Give it a toss and adjust the seasonings. The bite of the raw red onion, the fragrant and crunch of coriander, the sweetness and juiciness of the mango and tomato and the tang from the lime all combined together into one very delicious concoction. This salsa, though I modified the recipe a little as I don’t have some of the ingredients, is every bit AMAZING. Serve: Then dive in Or refrigerate in a sealed container for up to 2 days. Taste and season: Feel free to add in some salt and pepper here, or also add in extra lime juice or cilantro if desired. What brings this dish up a notch is definitely the mango salsa. Combine ingredients: Toss everything together in a mixing bowl until evenly combined. The resulting chicken does not have a very pronounced mango flavour, probably because I used a bit too much ginger and the lack of the grilling sauce, but it was still pretty tender, juicy and gingery. ![]() (Another exception is when the chicken breast is served with a sauce, like this very yummy pan-fried chicken breast with mushrooms.) I also added a bit of soy sauce to colour the chicken as well as to enhance the marinade. I usually won’t use chicken breast in a dish as a main course as it’s pretty dry and tough, however, I know the lime juice and ginger will help tenderize the meat so I still sticked with it. There are 3 components in Bobbi’s recipe, the marinade, grilling sauce and the salsa, but I omitted the grilling sauce because I really can’t bear with the thought of using any more mangoes in the dish – I was dying to eat the fruit as it is, plus I was lazy (okay lazy was the real reason…) If not for the fact that they are pretty heaty, I would love to eat them everyday! These bright, yellow, lovely fruits are sweet, sticky and juicy. Mangoes, especially Thai mangoes, are one of our favourite fruits. When Bobbi posted her Tropical Spa Mango Chicken recipe recently, I was intrigued. I’ve seen Korean, Chinese, Western, Italian and Thai dishes being featured on her blog, all look mouthwatering delicious! She also revamped her site recently, and I LOVE her search page – I can search ingredients, difficulty levels, cuisine type… very useful! ![]() Bobbi creates all these amazing international dishes that her kids all love. Today’s recipe is adapted from Bobbi, from Bam’s Kitchen. (Don’t worry, I’ll be posting something sweet on the next recipe post!) Since it’s a lot easier to scale cooking recipes down for 2-4 people than baking recipes, I’ve been cooking a lot more these days – which proved to be really fun, interesting and tasty. As I’m not in office most of the time, I can’t bring the baked goods to office and share the fats goodness with my colleagues. Store this recipe for 3-5 days in the fridge.I would love to bake desserts every week (in fact I would love to bake almost everyday), but the butter, sugar and the occasional chocolate are contributing to the disappearance of my waist (thankfully it’s still here). Serve salsa with chicken and rice! Storage I have been loving the air fryer lately! Chop mango, red onion, cucumber and cilantro and add to a bowl. How to Make These Delicious Mango Salsa Chicken ThighsĬook chicken thighs as desired. Lime Juice: The combination of mango and lime creates a tropical flavor!Ĭilantro: I know this one is controversial. Red Onion: This adds flavor to the salsa!Ĭucumber: I love the addition of cucumber here because it is so refreshing! ![]() Your mango should be just a little soft to the touch that’s how you’ll know it’s ready. Slice the thick quarters into thinner flat slices. I love this fun way of switching up my salsa! How to cut mango: To start, peel your ripe mango and quarter it off the pit. Mango: If you know me, you know I have a mango obsession. My favorite place to get meat is Butcher Box because they have organic and high quality options and it gets delivered right to your door! Ingredients NeededĬhicken Thighs: I purchase high quality chicken whenever I can. Equipment NeededĪll you need for this recipe is a cutting board, knife, bowl and a dish or pan to cook the chicken thighs. This recipe is gluten-free and dairy-free. Jump to Recipe Print Recipe Why You’ll Love This Recipe
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