Chicken Paragon Mango Chicken Food

CHICKEN PARAGON (MANGO CHICKEN)

Steps:

• Combine orange juice and yogurt.
• Wash chicken and marinate in yogurt mixture.
• Prep time of 3 hours is a guess for minimal marinating time.
• Preferably I would marinate overnight.
• Grill chicken on BBQ until thoroughly cooked, braising often with remaining yogurt mixture.
• Chop mango, red& green peppers, and onion into small pieces, combine with minced garlic.
• When Chicken is done, combine mango mixture and remaining yogurt mixture and pour over chicken.
• Cook rice according to package directions.
• Serve rice with chicken.
• You can use some of the sauce on the rice too if desired.

MIRACLE MANGO SALSA CHICKEN

Steps:

• Preheat a large cast-iron skillet over medium-high heat.
• Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
• Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
• Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

MANGO CHICKEN

Steps:

• Cut the Chicken into small pieces and cook in the frying pan
• Mix the creme fraiche and both chuntneys and the mango into a bowl
• add to the chicken and heat slowly
• serve with fried or boild rice
• I only used the one type of Chuntney and that was the mild

MANGO CHICKEN

Steps:

• In a large skillet, brown the chicken breasts in oil till crispy and juices run clear.
• Add the red onion to the chicken. Saute for 2 to 3 minutes, stirring often. Add the orange juice, and bring to a boil. When the juice boils, add the mango slices. Turn down heat, and simmer for 2 minutes. Dissolve the cornstarch in hot water; stir into sauce. Stir till sauce thickens slightly.

MANGO SEASONED CHICKEN

Steps:

• In a small dish stir together spices.
• Sprinkle both sides of chicken breasts with spice mixture.
• Heat margarine in a large nonstick frypan over medium high heat.
• Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
• Add mango and green onions.
• Cook, stirring, just until heated through, about 1 minute.
• Remove from heat.
• Sprinkle with salt, coriander and squeeze lime over.
• Serve immediately.

CREAMY MANGO CHICKEN

Steps:

• Pre heat over to 180
• Season the chicken with salt and pepper
• Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
• Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
• Bake in the oven for 35 mins - until the chicken is cooked through
• Serve with wild rice and green beans

MANGO CHICKEN

Steps:

• Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12" skillet with cooking spray.
• Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender.
• Remove from wok.
• Pour oil into hot wok.
• Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink.
• Push chicken from center of wok.
• Stir sauce; pour into center of wok.
• Cook and stir until thickened and bubbly.
• Return onion mixture to the wok.
• Add mango.
• Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through.
• Serve over hot cooked rice. Garnish with strips of lime peel, if desired.

MANGO CHICKEN

Steps:

• Melt a small amount of butter/oil in a frying pan over a gentle heat. Add the onions and cook for 2 minutes.
• Add the chicken and fry until cooked through. If using mushrooms, add them just before the chicken is cooked.
• add as much creme fraiche as you want sauce and the mango chutney. Stir to combine thoroughly and warm through.
• Taste and add more mango chutney if necessary.
• Serve with rice or mashed potatoes and a green vegetable.

MANGO CHICKEN

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

CHICKEN & MANGO STIR FRY

Steps:

• Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
• Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
• Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.