Mango Chicken

The idea for this recipe came from some cookbook long, long ago.  I have changed it so much and made it my own, and I don’t remember where the original source was.  I made it several times using fresh mangos when I was in Central America.  The best I can do now is frozen mangos, but they taste good too.  My husband and I really enjoyed this and we hope you do too!

Mango Chicken

1 large onion, chopped

1 bag of frozen mangos, cut into smaller pieces (you can use fresh if you can find good ones, but the frozen ones worked great!)

2 pounds chicken tenderloins, precooked (I have a method for pre-cooking chicken which I will share in another post.)

2 T melted butter (I used Smart Balance dairy free)

1 tsp salt or more, to taste

1/2 tsp ground black pepper or more, to taste

1/4 tsp paprika

pinch of nutmeg

Grated rind of one lemon (optional)

1 cup chicken broth (make sure it’s gluten free- I use Swanson’s or HEB brand usually)

juice of 1 lemon

1 can coconut milk, 14 oz.  (use full fat, not the lite ones)

 

Chicken mixture:

Place onions in a large skillet and cook to soften.

Combine “butter”, salt, pepper, paprika, and nutmeg in a small bowl.  Rub all over chicken.

Put chicken and mango in the pan with the onions and cook until warm throughout.

 

Meanwhile, make the milk sauce:

Bring chicken broth to a boil in a saucepan.  Reduce the heat and stir in lemon juice and coconut milk.  Continue to simmer and stir until it thickens just a little.

Pour the milk sauce into the chicken mixture and cook for 5-10 minutes to let the liquid reduce a little.  May be served over rice.

We hope you enjoy this as much as we did!