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August 2018
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Chicken with Bell Pepper and Mango

I’m not sure what to call this dish, or really, what it is… I started with the idea of ‘Chicken ala King’ and took a look at what I had in the kitchen. This is what I’ve ended up with!

 I started by chopping Red, Yellow and Green Bell Pepper ( I’ve got about 1 1/2 cups), a Pasilla Pepper, a medium White Onion and a Green Italian Squash ( Zucchini).


Chopped and Cut Up Veggies.

 I placed a 1/4 cup of Dry Mango and 2 Chicken Bouillon Cubes into about 1 cup of very hot water. This will soften the Mango.


Doing the Dry Mango Tango!

 Make a Dry Rub using 1/4 cup Corn Meal, 1 teaspoon Harissa, 1/4 teaspoon Nutmeg, 1/8 teaspoon Cayenne and Salt and Pepper to taste. I’ve cut a Chicken Hind Quarter in half and using a Zippy Bag coated the Chicken with the Dry Rub.


Chicken Coated and Waiting for the Frying...

 In a heavy skillet heat 4 seconds of good Olive Oil until hot. Being careful not to get burnt by splatters brown both sides of Chicken. Remove from skillet and set aside.


Deliciously Browned Chicken.

 Add about 2 seconds more Olive Oil to your skillet. Add Peppers and Onions to skillet, Saute stirring occasionally for about 4 to 6 1/2 minutes, until translucent. Place the Browned Chicken pieces on top of translucent mixtures. Scatter cut up Green Italian Squash over this. Now pour in Mango and the liquid it has been soaking in. Bring to the boil. Turn heat down to a simmer, cover and cook for at least 20 minutes. Remove Chicken to serving plate. Reduce remaining liquid and vegetables. I’ve used a simple Penne Pasta to accompany this. Spoon the Veggies and Sauce over Pasta and Chicken. Eat.




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