Mango-Chipotle Chicken Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Broth for sautéing onion in12 (or approx. 2.50 lbs) Chicken Thighs (meat only) cut into bit-sized pieces1 cup chopped Onion1 clove garlicChipotle peppers (canned)- pureed/liquefied1 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.
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.
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.
Nutritional Info 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
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