Chicken Tango Recipes

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CHICKEN TANGO



Chicken Tango image

A juicy cheesy chicken thigh with crunchy cole slaw, tangy creamy avocado sauce, and spicy sweet mango relish.

Provided by Shilpa

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 12

1 cup sargento Mexican blend cheese
2 boneless skinless chicken thighs
2 poblano peppers
2 corn tortillas
1 cup yoghurt
1 onion
3 -4 garlic cloves
1 mango
1/4 red cabbage
1/4 cup olive oil
2 -3 tablespoons salt, black pepper to taste
1 tablespoon roasted cumin, red chili pepper, 2-3 lime juice

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.

Nutrition Facts : Calories 903.8, Fat 56.4, SaturatedFat 20, Cholesterol 142.5, Sodium 7890.2, Carbohydrate 67.7, Fiber 11.1, Sugar 38.3, Protein 39.1

MANGO-TANGO CHICKEN



Mango-Tango Chicken image

Juicy boneless & skinless chicken breasts, served in a tangy fresh mango sauce! Serve over fresh steamed white rice, and garnish with snipped fresh coriander leaves. Delicious! My daughter's creation.

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 ripe mangoes, diced
1 cup green onion, chopped (1 bunch)
1 lemon, juice of, fresh
3 tablespoons extra virgin olive oil
1 teaspoon chili powder
snipped fresh coriander leaves (cilantro)
fresh steamed white rice

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.

Nutrition Facts : Calories 299.6, Fat 12, SaturatedFat 1.9, Cholesterol 68.4, Sodium 89.7, Carbohydrate 20.8, Fiber 2.8, Sugar 16.2, Protein 28.4

SWEET 'N' TANGY CHICKEN



Sweet 'n' Tangy Chicken image

My slow cooker comes in so handy during the haying and harvest seasons. We're so busy that if supper isn't prepared before I serve lunch, it doesn't seem to get done on time. This recipe is fuss-free and ready when we are.-Joan Airey, Rivers, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 broiler/fryer chicken (3 pounds), cut up, skin removed
2/3 cup ketchup
1/3 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

Nutrition Facts : Calories 385 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 892mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 38g protein.

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