This juicy chicken dish with a combination of sweet mango and spicy chili is as welcome and refreshing on a hot summer evening as it is warming and cozy on cooler days. This version is adapted from a chicken skewer version cooked on a BBQ and is easily made on the stovetop. Serve with steamed jasmine or other long grain rice.
Chicken and salsa
- 6 boneless, skinless chicken thighs
- 1-2 tbsp mild cooking oil such as safflower or rice bran oil
- 1 mango
- 1 avocado
- 2 green onions
- 2 tbsp lime juice
- 1 serrano or 1/2 a jalapeno chili (optional)
- 1/4 cup fresh mint leaves
- 1 mango
- 2 tbsp honey
- 1 tbsp sriracha or other chili sauce
- 1 garlic clove
- 2 tsp freshly grated ginger
- 1/2 tsp ground cumin
- 1/4 finely chopped cilantro
- For the marinade, peel and coarsely chop the mango and combine in a blender with the honey, sriracha, and spices. Blend to a smooth paste.
- Cut the chicken into 1.5-inch chunks, checking for any bone residue and discarding. Put the chicken in a bowl and pour the marinade over it and leave, covered and refrigerated, for an hour.
- Heat a large, heavy pan to high. Pour in a thin coat of oil to cover the surface. Spoon all the chicken and half the marinade into the pan. Turn regularly as the chicken cooks all over, for 4-5 minutes, then turn heat to medium, cover, and simmer 2-3 minutes or until chicken is cooked through. Remove the lid, turn heat back to high, and reduce sauce until thickened and sticky. Transfer to a plate and cover.
- For the salsa, combine peeled and finely chopped mango, peeled and finely chopped avocado, finely sliced green onion, lime juice, the seeded and minced chili, and the thinly sliced mint. Toss to combine.
- Plate the chicken with rice and top the chicken with mango salsa.