Wednesday, April 27, 2011

Mango Chicken Brased in Wine

Mango chicken braised in white wine.So what do you do when you have a pack of frozen chicken thighs, a few random things in your refrigerator (such as ridiculously unripened mango and a tablespoon of leftover mandarin preserves) and a very limited time to spend by the stove due to a very active 8.5 month old who recently learned how to crawl? You throw all the stuff together in a pan, add some spices and give it a fancy name! At least, that’s what I did, and Danya asked for seconds!

To be more precise, I used:
  • 3 boneless skinless chicken thighs (thawed them first)
  • 1 mango (it was super sour)
  • 1/2 red bell pepper
  • 1/2 large onion
  • 2 garlic cloves
  • 1 cup of white cooking wine
  • 1 cup of water
  • 1/2 cup of fresh dill
  • 1 tablespoon of mandarin preserves or
  • brown sugar (if needed)
  • paprika
  • garlic powder
  • onion powder
  • coriander
  • cayenne pepper
  • curry powder
  • salt
  • 2 tablespoons of frying oil

I cut chicken to smaller pieces and rubbed it with a bit of salt and spices. Heated the oil, browned chicken on all sides, added chopped onion and fried for a few more minutes. Then I added braising liquid — wine and water — and let it simmer on low heat for a while.

When the chicken was almost ready, I added cubed mango, sliced bell pepper, finely chopped garlic, dill and mandarin preserves (since the mango was so sour, I had to add something sweet to the chicken to balance it out). I let it cook for probably 15 more minutes, and it was done. Served with basmati rice and a simple garden salad (tomatoes, onions, avocado, red wine vinegar and extra virgin olive oil). Easy, cheap, tasty!
In: Food & Dining   Tags: , , , , ,
Time: 18:03   Comments: 4 Comments   Post a Comment  

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