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Jamaican Chicken with Mango Salsa by Becca

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  • Jamaican Chicken with Mango Salsa by Becca

    Becca
    Posted November 14, 2005 10:50 PM

    Jamaican Chicken with Mango Salsa

    I made this Saturday and again Sunday to use up the salsa (there were only two of us). Very good! Will make often!! From Cooking Light, April 2005

    1/2 teaspoon Jamaican jerk seasoning (such as Spice Islands)
    1/2 teaspoon salt, divided
    4 (6-ounce) skinless, boneless chicken breast halves Cooking spray
    1/4 cup minced fresh cilantro
    1/4 cup finely chopped red onion
    1 tablespoon chopped fresh mint
    1 teaspoon brown sugar
    2 teaspoons fresh lime juice
    1/4 teaspoon black pepper
    1/4 teaspoon crushed red pepper
    1 (16-ounce) jar sliced peeled mango, drained and chopped

    Directions
    Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray . Add chicken to pan; cook 4 minutes on each side or until done.

    What I did: Pounded the chicken to a more uniform thickness; used Spice Islands' brand Jamaican Jerk seasoning; used canned mango (couldn't find jarred); and, because I didn't read the instructions carefully, I coated the pan, not the chicken with cooking spray.

    While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.

    Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)

  • #2
    bump for myself.

    Comment


    • #3
      Hey, me too! :D

      Comment


      • #4
        Made this LOVED it...Some changes I made were...

        mango salsa- I added chopped guava & passionfruit(jar),and strawberries, added a tsp of red wine vinegar, and eyeballed lemon olive oil, T chopped basil, and extra brown suagar

        Served over citrus rice with a lime wedge to squeeze and drizzle over the chicken.

        nice and light meal.. but packed with flavor!
        Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

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        • #5
          Excellent Review

          and I appreciate your changes............they look good!!

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          • #6
            Citrus rice?? How do you make this?
            Karen in the Kitchen

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            • #7
              Yes could you please post the Citrus rice recipe. thanks.
              Guts

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              • #8
                Citrus rice

                instead of cooking white rice with water I use 1/2 the amount(the package says to use) of FF chicken broth and the substitue the other half with squeezed lemon/lime/ orange (whatever I got) add some dried parsley and the zest of the the fruits I used.. cook as directed and it gives the rice a nice flavor.

                :) sorry I should have written that earlier!
                Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

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                • #9
                  I think I just posted a recipe today for citrus rice.....lemme do a search.

                  Also, this recipe is excellent. Talk about some super flavors going on. Even hubby ate the salsa with his chicken.

                  This is a keeper recipe!!!

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                  • #10
                    Yooper
                    Posted January 12, 2006 08:36 AM

                    Citrus Rice

                    1 1/3 cups water
                    1/2 tsp. salt
                    7 Tbsp. butter, divided
                    1 1/3 cups pre-cooked rice
                    2/3 cup chopped celery
                    1/3 cup chopped Spanish onion
                    3 Tbsp. chopped orange peel
                    1 1/2 Tbsp. chopped lemon peel
                    1/3 cup orange juice
                    3 Tbsp. chicken broth
                    Salt and white pepper to taste

                    Bring water, salt and 2 tsp. of the butter to a boil. Stir in rice. Cover and remove from heat. At the end of 5 min., fluff with a fork. Set aside.

                    Heat remaining butter in a 9" skillet. Add celery, onion, orange and lemon peels and mix in rice. Saute for 7 minutes. Add orange juice and chicken broth and season to taste. Spoon into a 1-quart buttered casserole and bake at 350 deg. F for 15 min.

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                    • #11
                      That looks real good! :)

                      Comment


                      • #12
                        Bumping for Bean!
                        Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

                        Comment


                        • #13
                          Thanks Kat I had forgotten all about this one. I going to have to give this a try.
                          Guts

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