Tropical Mango Chilli Chicken Recipe
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.
Preparation 12 hours
Cook 45 minutes
Ready in 12 hours 45 minutes
Servings 4 Servings
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.
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