Tropical Chicken With Mango Yogurt Dipping Sauce Recipes

TROPICAL CHICKEN WITH MANGO YOGURT DIPPING SAUCE

Steps:

• To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
• Pulse until smooth and refrigerate until needed.
• Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
• Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
• Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
• Serve with the dipping sauce.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

TYPICALLY TROPICAL MANGO CHICKEN

Steps:

• Soak the raisins in the rum for a minimum of 4 hours or overnight.
• Mix the coconut with the milk, set aside.
• In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.
• Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat.
• Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.
• Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.
• Bring to the boil and simmer for 15 minutes.
• Then add the soaked raisins and the mango cubes.
• Heat through, add the lime juice and taste to check if you want to add more.
• Serve with rice and fried slices of plantain.

TROPICAL BAKED CHICKEN

Steps:

• Position rack in the center of the oven.
• Preheat oven to 350°F.
• Mix together Dijon mustard, basil and honey.
• Smear the chicken with this mixture.
• Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
• Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste and 1/2 tsp each of cinnamon and paprika.
• Pour orange and pineapple juice around the chicken.
• Bake, basting once, for 30 minutes.
• Turn the chicken skin side up, season with salt and pepper, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.
• Bake until the chicken is tender and golden, about 20 minutes longer.
• Add more orange juice or pineapple juice if the pan seems dry.
• Pour the juice into a small saucepan and boil over high heat until it becomes syrupy.
• Spoon the sauce over the chicken and serve.