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Recipes: Mango Chicken Mango

mangomango.jpg
It’s rare to see a wasted mango – especially when they’re not in season. Isn’t it? Here’s one way to NOT waste a good mango:
Mango Chicken Mango
4 chicken breasts
3/4 cup wine vinegar, divided into 1/2 cup and 1/4 cup
1 teaspoon thyme
1/2 teaspoon salt
1/2 cup brown sugar
2 teaspoons ground ginger (we make without, just so you know)
1 clove garlic, minced
2 tablespoons chopped onion
4 mangoes, best if chopped in mouth-watering chunks
Next:
1. Season chicken in sizable bowl, with a mix of 1/2 vinegar and thyme.
2. Remove chicken from marinade, arrange in shallow baking pan and add salt for taste.
3. In smaller saucepan, mix together brown sugar, ginger, garlic, onion and remaining 1/4 cup vinegar. Add chopped mangoes and boil over medium heat. When it starts to look good, pour this sauce over the chicken.
4. In a preheated 325 degree oven, cook chicken for around an hour or until it’s cooked. Pour sauce from baking pan back into sauce pan, stir and heat until slightly thickened; pour over chicken.
Makes 4 chickens. Best to serve over a bed of rice.

Comments

  • http://undefined Jo

    I decided to try this recipe but there are a few things that are confusing.
    1. How long does the chicken stay in the vinegar/thyme mixure? Is it a quick dip, or does it marinate for a while?
    2. What do you do with the vinegar/thyme mixture after? Is that all it is for?
    3. Exactly how long does the brown sugar/ginger mixture boil? What is it supposed to look like when it “looks good”?
    Please clarify these points so I can get busy cooking.
    Thanks.

  • chef2

    Won’t be trying this. Way too vague. ie: how long do you marinate? “When it starts to look good”. What does that mean??