Chicken And Mano Tango Recipes

CHICKEN TANGO

Steps:

• Pre- heat oven to 325° F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop ¼ red onion, garlic, poblano pepper and blend it well. Take ½ cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes.
• For avocado sauce, blend avocado, 3tbsp yoghurt, ½ broiled poblano pepper, salt and lime juice.
• Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides.
• For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently.
• To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.

MANGO-TANGO CHICKEN

Steps:

• Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
• Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
• Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
• Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
• Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
• Serve over steamed white rice, and top with snipped fresh coriander leaves.