Wednesday, June 15, 2011

Mango Chicken

When I first came across this recipe, I thought, wow!  I've made it probably 10 times in the last little bit, and I still think WOW! We like to use Mango Peach Salsa because it's sweeter.  You can also make it from scratch using this Mango Salsa that I posted earlier to go with grilled salmon. If you like cillantro, be sure to chop some up and add on top. It adds a great flavor to the dish!

Serve this chicken over Coconut Rice. It's a must.  No really I'm not kidding!!! :)

Mango Chicken

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa (we like Mango Peach)
Cumin to taste
Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice. Garnish with cilantro.

Recipe taken from The Sisters Cafe

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