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Sunday Supper Series

MANGORITA CHICKEN

While traveling to tropical, exotic destinations remains something to look forward to, in the future, there is no reason at all why you can’t conjure up all those luscious, sensory pleasures right in your own home. Personally, I’m in need of a sweet cocktail I can stick a tiny umbrella in and sip under a wide brimmed hat, behind sunglasses. I need to feel the warm sun and a cool breeze. I bet you could use a day in this picture too! Can you see it?

This Mangorita Chicken recipe whisks you away to a quiet, tranquil spot in the Caribbean with sweet, ripe mango and a splash of dark rum. Paired with rice or a fresh salad, you have a meal worthy of satisfying even the most relentless travel bug.

Total Prep Time: 1 Hour

Servings in Recipe: 4 – 6

Serving Size:  As Preferred

MANGORITA CHICKEN

INGREDIENTS

  • 5 Chicken Breasts
  • 5-6 tbsp butter or margarine
  • 1 tbsp vegetable oil
  • 2 1/2 cups of milk
  • 1 large white or yellow onion (sliced)
  • 4 tbsp flour
  • 1 ripe mango (peeled and cubed)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp ginger
  • 3 tbsp dark rum
Mangorita Chicken 1

Credit: Riki Risnandar

DIRECTIONS

  • Preheat oven to 350F/180C
  • In a large pan, melt half the butter and the 1 tbsp of veg oil (the oil keeps the butter from burning).
  • When melted, add all five chicken breasts and brown both sides. About 3 minutes per side. (Keep this pan handy when done as you will be deglazing it later to get all those yummy chicken bits into your sauce).
  • Place browned chicken breasts in a buttered casserole dish. 
  • Sprinkle your sliced onions over the chicken.
  • Poor milk over the chicken and onions. 
  • Cover the casserole dish with foil and bake in oven for 45 minutes (The milk may become a bit clumpy during the cooking process but this is completely fine).
  • When 45 minutes has passed, remove casserole dish from oven.
  • Remove chicken and onions from the casserole dish with a slotted spoon and place in a separate bowl. Cover with the same piece of tin foil. Keep the milk/broth in the dish for now. 
  • Now, return to your large pan and add the remainder of your butter, allowing it to melt. 
  • When melted, add the flour, whisking one tablespoon into the butter at a time to make the base for your sauce. 
  • Gradually add the milk/broth mixture from the casserole dish. 1/3 at a time, whisking to combine as you go. The whisk will also serve to break up any bits of milk that have clumped up.
  • Continue to slowly whisk your sauce until it is thickened, creamy and smooth. About 5 minutes. 
  • Add seasonings and rum. Continue whisking until evenly combined.
  • Add chicken and onions to your sauce and simmer on medium heat for about 10 minutes. 
Mangorita Chicken 1

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