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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 5.7 g
  • Cholesterol: 114.5 mg
  • Sodium: 132.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 29.5 g

View full nutritional breakdown of Mango-Chipotle Chicken Saute calories by ingredient
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Mango-Chipotle Chicken Saute

Submitted by: PETES-MK-OVER

Introduction

My mother always said “...it’s a great day when you only have one pot to wash.”
Well maybe that has something to do with why most of my everyday meals are made in just one pot. So if you are short on time, or just patience, this is an easy, flavourful, and healthy way to go.

IDEA: It is stated here that this serves 6 but you may divide it into 12 portions (recalculate the calories by half per serving in this case), and pair this entre with a small salad and 1/5 a cup of brown rice per serving.
My mother always said “...it’s a great day when you only have one pot to wash.”
Well maybe that has something to do with why most of my everyday meals are made in just one pot. So if you are short on time, or just patience, this is an easy, flavourful, and healthy way to go.

IDEA: It is stated here that this serves 6 but you may divide it into 12 portions (recalculate the calories by half per serving in this case), and pair this entre with a small salad and 1/5 a cup of brown rice per serving.

Number of Servings: 6

Ingredients

    Broth for sautéing onion in
    12 (or approx. 2.50 lbs) Chicken Thighs (meat only) cut into bit-sized pieces
    1 cup chopped Onion
    1 clove garlic
    Chipotle peppers (canned)- pureed/liquefied
    1 large ripe mango- up to 1 cup- chopped.
    2-3 cups chopped, sliced Vegetable i.e broccoli, zucchini etc.
    Optional: If available baked or boiled potato -250 grams (1 medium -3-4 inch in length- chopped into small pieces). Potato is mostly to provide a little more substance.
    Optional: 1 tbsp of Mexicano Queso Seco (crumbled) per serving.

Directions

In a (large) Dutch oven or frying pan sauté chopped onions and chopped garlic in a little broth until onion is becoming transparent.
Then add chopped chicken and sauté on high to medium-high flame until almost cooked. (NB: You want to keep the flame high enough so that there isn’t a pronounced build-up of liquid in the pan, but not so high that anything burns).
Add chipotle and mango and turn the flame down to just a simmer to cook for 2 minutes.
Then add your choice of chopped vegetables and potato.
Cover and let simmer until vegetables are cooked to just the way you like them.
For me that means ‘just’ cooked- not falling apart but not warmed/raw either.
Serve in 6 or 12 portions (see note below). Sprinkle each portion with Queso Seco and serve.



Number of Servings: 6

Recipe submitted by SparkPeople user PETES-MK-OVER.






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