On another note. We have moved from Provo, UT to College Park, MD. Big change and I love it. I love my kitchen and how much counter space I have. I love that my kitchen is separate from my dining room. All wonderful things. And the weather here may be hot...but it's green all the time. Who couldn't be happy?
What you will need:
1 lb. chicken (breast or tenderloins is up to you)
2 mangoes diced (I'll show you how to do this if you don't already know)
2 1/2 teaspoons black pepper
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
2 teaspoons garlic salt
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon fresh garlic (2 cloves)
dash of chili powder
1 tablespoon olive oil
Step One: While defrosting the chicken I cut up the mango. There are so many ways to dice mango, but I like this one the best. Without peeling first, cut around the core (as close as you can). You will probably end up with 4 or 5 pieces. Score each piece horizontally and vertically. Then invert. With a paring knife cut along the peel. In the end you should have beautifully diced mango without very messy fingers. :)
Step Two: Mix all of the spices except the fresh garlic. I chose to put all of the spices on a plate and mix it with a spoon.
Step Three: In a large fry pan add the olive oil and fresh garlic. Saute for 1 minute before adding chicken. While that is sauteing, dip chicken in spices both sides until liberally coated (this is spicy...if you don't want it as spicy use less pepper and less spice in general). Place in pan and cook until the inside is no longer pink and the juices are clear. You can check this by cutting the chicken in the thickest part and using a fork, squeeze to see the juice. Make sure you have enough light to see the color of the chicken. (I used chicken breasts. I cooked for 3 minutes and then turned it over, another 3 minutes, then I repeated the three minutes on each side. At that point it was pretty much done. 
Step Four: Place chicken on platter or plate and top with diced mango and a dash of paprika. Serve with whatever sides you want. I chose corn and steamed carrots with grape and peach salad.
Step Five: Enjoy, but make sure you have something to drink. LOL.
I can't figure out the mango peeling/ dicing thing. I have tried. Looked at books and pictures. And here you make it look so easy--like all the books. What am I missing???
ReplyDeletep.s. miss you but glad to hear you are loving your new home! :)
So. I start with the whole mango. Without peeling I just cut into one side. If it won't cut through I go back and cut a little further out. Once I've gotten around the core I have 4-6 pieces of mango with peel on the bottom. I take a small knife and I "score". Which really means that you make a chart (criss-cross)on the fruit. Don't cut all the way through the peel it's fine if you leave some of the meat on the peel. Once you do that you push on the bottom of the peel so it's inverted. That's how I got the really pretty picture. It's like you're trying to turn it inside out. Then grab an edge (this is the hardest part for me) and start to slice along the bottom of the squares. Once again, you can leave meat on the peel. Once you get started it's a lot easier to get a grip of the peel and slice the rest of the way down.
ReplyDeleteLet me know if that works for you. If not I'll put up a video :)
I miss you too!