Name: Tropical Mango Chilli Chicken
Prep time: 720 min
Cook time: 45 min
Total time: 765 min
Ingredients: 4 chicken Maryland (or equivalent); salt and pepper (to taste); 3 cups pineapple based brine (or any brine of choice); 1 tablespoon butter; 1 tablespoon olive oil; 1 large brown onion (sliced); 2 large mangoes (peeled and cubed); 3 habanero chillies (or to taste); 3/4 cup coconut milk

If you love chilies, you will love this tropical-inspired stew that features chicken and mango, in a coconut-based sauce.

The recipe uses a chicken Maryland cut (joined thigh and drumstick) but you can exchange it for just thighs, just drumsticks, or even a parted full chicken.

Feel free to adjust the chili volume and style to your personal preference. If you like it really mild, some of the chilies can be exchanged for red capsicum (red bell pepper).

Tropical Mango Chilli Chicken Recipe

Scott Stevens

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If you love chilies, you will love this tropical-inspired stew that features chicken and mango, in a coconut-based sauce. Fully cooked in a Dutch oven.

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Preparation 12

Cook 45

Ready in 12 45

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodStewed

Similar RecipesStew

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Ingredients

4 chicken Maryland or equivalent
salt and pepper to taste
3 cups pineapple based brine or any brine of choice
1 tablespoon butter
1 tablespoon olive oil
1 large brown onion sliced
2 large mangoes peeled and cubed
3 habanero chillies or to taste
3/4 cup coconut milk

Equipment

12 inch Dutch oven

Directions

Wash and pat dry chicken pieces then season with salt and pepper, add to a large bowl then pour enough brine to cover the chicken. Chill for 3 to 12 hours. Tip: Use your favorite brine for this but pineapple-based brine really fits in with the tropical theme.
In a Dutch oven heat, the butter and olive oil then fry the onion until soft.
Reduce or remove the onion from heat then add the Mango and chili letting it soften slightly with residual heat.
Mix the drained chicken pieces into the mango mixture then cook in your Dutch oven over coals or in a BBQ at around 225 degrees F (110 degrees C) until the internal temperature of the chicken is at least 74 degrees C (165 degrees F).
Once the chicken is ready, plate the chicken and cover it with foil. Add the coconut milk to the remaining mango and chili mixture then heat through. Serve the coconut mango sauce over top of the chicken.

Nutritional Information

Calories: 467kcalCarbohydrates: 21gProtein: 24gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 94mgSodium: 5837mgPotassium: 555mgFiber: 2gSugar: 16gVitamin A: 1412IUVitamin C: 45mgCalcium: 42mgIron: 3mg